BBQ Chicken with Green Pepper Sauce

Servings: 4

Ingredients:

• For the chicken:
• Chicken drumsticks or cut-up pieces – 2.5 lb (1kg), skinless
• Chili powder – 1 tbsp (you can use less, or skip it totally if you do not prefer the heat)
• Coriander powder – 1 tsp
• Cumin powder – 1/2 tbsp
• Garlic - 1 tbsp, crushed or paste (or garlic powder, whichever you have)
• Lemon juice – 1 tbsp
• Honey BBQ Sauce – 3 tbsp (you can also use Smokey BBQ sauce for a Smokey version)
• Tomato Ketchup – 3 tbsp

• For the Sauce:
• Capsicum or Green bell pepper – 1, sliced thinly, lengthwise.
• Roma or Plum Tomatoes – 3, first cut in half, then sliced lengthwise.
• Onion – 1 lrg, thinly sliced, lengthwise
• Sour Cream – ½ cup (you can also use plain yogurt), fat-free can be used for a lighter version.
• Canned Tomato Sauce – ½ cup (or 3 tbsp tomato paste)
• Green Chillies – 3- 5, depending on heat preference, thinly sliced.
• Salt& Pepper- to taste
• Oil – 2 tbsp

Methods:

• Wash and pat-dry the chicken pieces with a paper towel.
• Mix in all the ingredients for the chicken and marinate for minimum of 2 hours to up to 24 hours, in the refrigerator.
• On the day of the grilling, take it out of the fridge and let it come to room temperature, at least for 2 hours, before cooking.
• Preheat oven to 350°F(180° C), spray a baking tray with olive oil spray. Place the chicken pieces on the tray and spray some more oil over the chicken pieces. Save the marinade.
• Bake for 60 min, turning the pieces every 10 mins. If the chicken seems dry then brush a little of the marinade on them, before each turn.
• Once the chicken is cooked through, broil (top grill of the oven) the chicken, 5 min on each side, till the chicken turns crispy. ( If your oven does not have a separate grilling section, then just turn on the top heating coil only of your oven to brown and crisp the chicken.) Pay extra attention while broiling. Since the chicken is already cooked through it will burn very quickly if you leave it alone, even for a while.

• Mean while, in a non-stick saucepan heat the oil, add the onions and capsicum, sauté till they turn translucent.
• Add the tomatoes and sauté on high heat till the skin of the tomatoes seem to shrink. The heat has to be very high, so that the tomatoes will crisp before getting soggy. Alternatively you can use roasted tomatoes.(if you use pre-roasted tomatoes, then just sauté till the tomatoes are heated through)
• Reduce the heat, mix a little bit of water in the saved up marinade and pour it in the pan.
• Add the tomato sauce, green chillies, salt and pepper and simmer on low heat for about 5 min or till the excess water you added evaporates.
• Remove the pan from heat and stir in the sour cream. Return the pan to heat and simmer for 5 more min till all the flavour comes together.(The pan has to be removed from over the heat while adding the sour cream, so as not to curdle the cream).
• Once the chicken is done, pour over the sauce before serving.