Burra Chicken Recipes

POLLO ALLA BIRRA FOR TWO

Steps:

• Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper. Pour beer over top and let rest for at least 30 minutes.
• Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over the chicken to coat it completely. Reserve the marinade.
• Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Saute until onion is tender and translucent, about 5 minutes.
• Add remaining marinade and remaining 1 tablespoon rosemary. Scrape the bottom of the pot to remove any browned bits. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.

BURRA CHICKEN

Steps:

• Marinate the chicken with ginger, garlic, red chilly powder, salt and balsamic vinegar, for 10 minutes.
• For the second marinade, add chilly powder, olive oil, salt, clove powder and cinnamon powder to beaten curd.
• Add the masala paste made with green chilly, brown onion and coriander stalk to the curd mixture.
• Add olive oil mixed with red chilly for colour. Marinate the chicken.
• Put the chicken on the skewers and cook in a moderately heated oven.
• Before the chicken is almost done, pour olive oil on top of the pieces and reheat them again in the oven
• When they are done, serve garnished with salad greens.