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Bairaha Will Be At ProFood ProPack 2019 at BMICH With An Exciting Cookery Contest Ready to Kick Off


Bairaha will be at the ProFood ProPack 2019 at BMICH on the 2nd, 3rd and 4th of August from 10am to 4pm. We are super excited to meet you guys at the event where we have an exciting contest for you to take part in as well.


As part of our ‘Bairaha Inspires’ campaign where we hope to bring out the cooking maestro inside you, there will be a cooking contest during the event where lucky winners can stand the chance of winning kitchen appliances and other gifts to further your cooking skills. To enroll into this contest, you will have to send your signature chicken dish along with its recipe featuring any Bairaha product to stand a chance of being part of this exciting cookery contest where you will battle it out with 6 other participants. If this is something you’d like to be part of, then go ahead and fill out this form!


The final date to send in your Chicken recipes in Sri Lanka recipes is 1st of August 2019 so hurry up! Besides, the recipes you send in also stands a chance of being featured in the Bairaha Cookbook. How amazing would it be to have your own signature recipe on a cookbook?


We cannot wait to meet all you amazing cooks at the ProFood ProPack 2019 event. We’re sure the contest is going to be a tight one and we hope all you amazing cooks are ready to blow us away with your culinary skills. At the end of the day, we only hope that our initiative of inspiring home cooks and beginners to cooking to take their food skills to the next level as they explore the joys of cooking will further inspire everyone else as well. And the fact that you get to walk away with some amazing gifts including kitchen appliances so you can experiment even more at the kitchen will serve as the best inspiration you need to take on this contest and battle it out with other home cooks!

Five Must-Try Indian Chicken Recipes


From among the many reasons we Sri Lankans love Indian cuisine, one is the use of aromatic spices that make Indian dishes an absolute treat to the taste buds. That’s one of the reasons why we islanders have so many Indian varieties in our Sri Lankan food recipes. With its wonderful melange of herbs and spices, it’s hard to resist the myriad of curries and stir-fries that grace Indian cuisine. And if chicken happens to be your favourite meat, then there are a dizzying number of indulgent Indian chicken recipes to fall in love with. Here are five must-try Indian chicken recipes that will sure to be a hit with everyone:

1. Chana Aur Khatte Pyaaz Ka Murgh

Chicken morsels cooked with pickled onions in a luscious gravy made with chickpeas, this exotic chicken dish is the perfect accompaniment for parathas and is full of unique flavours that is sure to be a favourite with everyone in the family.

Serves: 5
Total cook time: 1 hour 20 minutes


● 500g chicken
● 10 tbsp ginger garlic paste
● Salt to taste
● 2 lemons, juiced
● 1 1/2 tbsp coriander powder
● 1 1/2 tbsp cumin powder
● 1 tbsp red chilli powder
● 1 tbsp chaat masala
● 1 tbsp anardana powder
● 1 tbsp garam masala powder
● 1 tbsp yellow chilli powder
● 1 cup chickpeas
● 1 tbsp turmeric powder
● 1 cup ghee
● 1/2 cup oil
● 1 1/2 tbsp cumin seeds
● 200g onions, chopped
● 1 1/2 tbsp whole garam masala
● 150g tomatoes
● 4 tbsp ginger, chopped
● 6-8 green chillies
● 3/4 cup yoghurt
● 1 bunch mint
● 1/2 cup fresh cream
● Bay leaves

For garnishing

● Fresh coriander
● 4 tbsp pickled onions


● Start off by marinating the chicken pieces with ginger-garlic paste as required, salt, lemon juice and dry spices.
● Boil the chickpeas with bay leaf and turmeric powder. Once the chickpeas are done, cool it in a bowl and set aside.
● In a pan, heat some ghee and add the marinated chicken and cook it for some time until it is golden brown.
● In a separate pan, heat oil and add cumin seeds, onions and garam masala. Once the onions are golden brown, add the remaining ginger garlic paste.
● Next, add the tomatoes and cook for a while. Now add the boiled chickpeas and cook for about 10 minutes.
● Once it’s done, grind the onion and tomato masala with ginger and green chillies into a
paste and pass through a sieve.
● To this, add some yoghurt, mint and cook again for a while. Finally, add the cooked chicken and cream and mix well.
● Garnish with coriander and sliced pickled onions. Serve hot with parathas.

2. Masaledar Chicken Lollipop

Spicy and chock full of desi flavours, the famous oriental chicken lollipops gets a fiery Indian twist. Juicy chicken smothered in beautiful spices and fried to perfection, this chicken recipe is the perfect party starter to impress guests.

Serves: 4
Total cook time: 50 minutes


For the masala

● 8 Guntur chillies
● 6-7 boriya mirch chillies
● 1-inch ginger knob, finely chopped
● 5-6 garlic cloves
● 2 green chillies
● 2 tsp cumin
● 1 tsp fennel
● 5-6 peppercorns
● 1 cinnamon stick
● 4 cloves
● 15 Curry leaves
● 1 tsp coriander seeds
● 1 tsp turmeric
● 1-2 tsp oil
● A pinch of sea salt
● A handful of coriander leaves
● A pinch of white pepper

For the chicken

● 8-10 Chicken lollipops, with the skin
● 1 tsp turmeric
● 2 tsp red chilli powder
● 2 tbsp oil
● A pinch of sugar
● Salt to taste

For the base

● 2-3 tsp oil
● 2 tsp mustard seeds
● 7-8 Curry leaves
● 1/2 onion, julienned
● 1 1/2 tbsp masala
● 3 tsp tamarind paste
● 1 tsp jaggery powder
● 1/2 lemon, juiced
● Coriander leaves for garnishing


● To prepare the masala, dry roast all the ingredients together in a pan for a minute. Then, in a mortar and pestle, pound together all the ingredients and then transfer this to a
grinder and make a fine paste. Set aside.
● To prepare the chicken, begin by marinating the chicken lollipops with turmeric, salt, red
chilli powder and about 2 teaspoons of oil.
● In a pan, heat a little oil and sear the lollipops on all sides until they are half cooked. Add sugar and cook some more.
● To prepare the base, add oil into a pan and once heated, add the mustard seeds, a few curry leaves and the chopped onion. Cook them well together.
● Add in the masala and chicken lollipops into this and saute them well. Then, add the tamarind extract, jaggery and water and mix well.
● Squeeze some lemon juice and toss everything together. Cover the pan and cook until the chicken is well done.
● Garnish with coriander leaves. Serve hot with your choice of roti or parathas.

3. Butter Chicken

One of the more popular Indian chicken recipes that is much loved across the globe, butter chicken has been a massive hit over the years. Straight from the Punjabi kitchen, this perfect dinner party dish is made with roasted chicken smothered in cream, butter, tomato puree and a blend of mouthwatering masalas. One of North India’s most popular dishes, Butter chicken can be enjoyed with rice, breads or rotis and is guaranteed to be a firm favourite with everyone.

Serves: 4
Total cook time: 50 minutes


● 400g chicken

For the Marinade

● 2 tsp red chilli powder
● 2 tsp ginger and garlic paste
● 2 tsp salt
● 2 tsp lemon juice
● 1/2 tsp curd
● 1 tsp garam masala
● 1 tsp kasuri methi
● 2 tsp mustard oil

For the gravy

● 2 tsp oil
● 2 cubes of butter, to taste
● 3 gram cloves
● 1 cinnamon stick, crushed roughly
● 1 tsp mace
● 7 cardamoms
● 4 tomatoes, chopped
● 1 tsp garlic
● 1 tsp ginger
● 3 cubes of butter
● 1 tsp ginger garlic paste
● 1 1/2 tsp red chilli powder
● 1 tsp kasuri methi
● 2 tsp honey
● 1 green chilli
● 2 tsp cardamom powder
● 1 tbsp cream


● To prepare the marination for the chicken, add the chicken pieces to a bowl and to that add salt, red chilli powder, ginger garlic paste and lemon juice. Mix well, making sure to coat the chicken pieces in the spices and refrigerate for about 15-20 minutes.
● Now add the curd to the refrigerated marinade mix. Mix well and then add garam masala, kasuri methi and mustard oil. Mix well and refrigerate again for an hour.
● Roast the marinated chicken in an oven for about 30 minutes until it is more than half
● To prepare the chicken gravy, heat about 2 teaspoons of oil in a pan with butter.
● Add cloves, cinnamon stick, mace and cardamom. Saute well and then add chopped tomatoes, garlic and ginger. Mix well and once done, transfer to a grinder and have this mixture well ground.
● In another pan, heat another two cubes of butter, along with ginger garlic paste. Once it’s hot enough, add in the ground tomato puree and mix well. Now add red chilli powder, kasuri methi, honey and finally the roasted chicken pieces. Mix everything together, cover the pan with a lid and let it simmer.
● Once the chicken is fully cooked, add the green chillies, cardamom powder and cream. Mix well.
● Serve hot with a teaspoon of cream over with steamed rice or roti of your choice.

4. Chicken Dum Biryani

A classic Mughal dish, biriyani is a sumptuous delight loved by all. Cooked in a slow cooking method introduced by the Mughals, this chicken dum biryani is cooked with utmost precision to preserve its delicious flavours. Infused with saffron milk, a blend of amazing spices and succulent pieces of chicken, this biryani dish is delectable treat for lunch or dinner and the perfect addition to any Sri Lankan chicken recipe.

Serves: 4
Total cook time: 2 hours 15 minutes


● 500g chicken legs

For the marinade

● 1 tsp red chilli powder
● 2 tsp ginger garlic paste
● 1/2 cup yoghurt
● 1/2 tsp turmeric powder
● 1 tsp coriander powder
● 1 tsp garam masala powder
● 1 1/2 tsp salt

For the rice

● A pinch of saffron
● 1/2 cup milk
● 2 cups water
● 5 cardamoms
● 3 cloves
● 1 stick cinnamon
● 2 mace
● 2 black cardamom
● 5 black peppercorns
● 1/2 tsp salt
● 1 cup rice (long grain, washed basmati rice)

For the finishing

● 1 tbsp ghee
● 1 tbsp coriander leaves, chopped
● 2 tbsp fried onions
● 3 almonds, chopped


● First, mix the saffron in half a cup of milk and keep aside.
● Now in a bowl, add all the marinade ingredients, mix well and coat the chicken pieces well with it. Cover and let it marinate for about four hours.
● To prepare the rice, add all the ingredients given except the saffron and milk, in warm water along with washed rice. Cook for 10-15 minutes.
● Heat some ghee in a pan and add the marinated chicken pieces and saute for a while. Next, add the cooked rice to it.
● Top with saffron milk, coriander leaves, fried onion and chopped almonds. Mix well.
● Let the biryani cook on a low heat (on dum, in its own heat) covered with foil for about 20-30 minutes till the water evaporates and chicken and rice are fully cooked.
● Once done, open the dum when cooked and mix the rice well. Drizzle with some rose water and serve hot.

5. Chicken Shami Kebab

One of India’s much loved non-vegetarian snacks to serve as appetizers at dinner parties, this easy-to-make snack is irresistible. Made with succulent minced chicken and a spicy masala filling and then fried to perfection, chicken shami kebab, served with tangy coriander or mint chutney and lemon wedges makes for the perfect comfort food.

Serves: 4
Total cook time: 1 hour 10 minutes


● 1 cup chana dhal (split chickpeas)
● 2 tsp oil
● 1 tsp cumin seeds
● 7-8 cloves
● 7-8 black peppercorns
● 2 sticks cinnamon
● 2 tsp coriander seeds
● 1 tsp ajwain (carom seeds)
● 3 whole red chillies
● 1/2 tsp chilli flakes
● 500g boneless chicken
● 1 tsp salt
● 1 cup water
● 1 tsp ginger, finely chopped
● 2 green chillies
● 2 tsp garlic, finely chopped
● 1/2 cup coriander leaves ,chopped
● 1/2 cup mint leaves ,chopped
● 2 eggs


● Start by soaking a cup of chana dhal for at least 30 minutes.
● In a pressure cooker, heat oil and add cumin seeds, cloves, black peppercorns, cinnamon, coriander seeds, ajwain, red chilli and chilli flakes and saute for a couple of minutes.
● Next, add the soaked chana dal and mix thoroughly.
● Add the boneless chicken and salt and bring to a simmer, adding the required quantity of water. Cook until all the water has evaporated and chicken is tender.
● Let it cool for some time and then grind all the ingredients into a thick paste.
● To this paste, add ginger, green chilli, garlic, coriander leaves and mint leaves. Mix all the ingredients to combine well. Add in the eggs and bring all the ingredients together, mixing thoroughly.
● To make the kebabs, use your palms to make any desired shape and size, that is generally flat and round.
● Dip the kebabs in egg and shallow fry on both sides until golden brown.
● Serve the kebabs hot with chutney of your choice and lemon wedges.

Six Amazing Indian Chicken Recipes


If you’re a fan of Indian chicken dishes, then there are a dizzying number of lip-smacking options for you to go all out and indulge. Chicken, when cooked in vibrant, fiery desi flavours is a dream come true for foodies. Apart from being very versatile meat when it comes to cooking, chicken is also chock full of health benefits and that’s one reason why it features so heavily in a myriad of Sri Lankan food recipes as well. Let’s take a look at six amazing Indian chicken recipes:

1. Amritsari Chicken Masala

One of the most prized chicken dishes in Punjabi cuisine especially during the festive season, this chicken dish is all about boneless chunks of chicken smothered in a rich, buttery gravy of spices, cream and tomatoes.

Serves: 4
Total cook time: 55 minutes


For Marination

● 500g chicken
● 2 tsp ginger garlic paste
● 3 tsp curd
● 1 tsp lemon juice
● 1 tsp vinegar
● 1 tsp coriander powder
● 1 tsp cumin powder
● 1 tsp red chilli powder
● 1 tsp salt
● 2 tsp onion, chopped

For Gravy

● 2 tsp butter
● 1 tsp red chilli powder
● 1 tsp coriander powder
● 1 tsp cumin powder
● 1 tsp ginger
● 1/2 cup water
● 1 tsp salt
● 1 green chilli
● 6 tomatoes
● 1/2 tsp sugar
● 3 tsp butter
● 3 tsp cream


● Begin by adding the chicken to a big bowl. Add ginger-garlic paste, curd, lemon juice, vinegar, coriander powder, cumin powder, red chilli powder, salt and chopped onion to the chicken and mix all the ingredients thoroughly. Keep aside for marination for about two hours.
● To prepare the gravy, add butter to a hot pan and add red chilli powder to it, sauteing well. Next, add coriander powder, cumin powder and chopped ginger to it and mix well.
● Add water to the pan and mix all the ingredients well before adding in the green chillies, tomatoes, sugar and salt. Mix well.
● In another pan, add butter and spread it along the sides of the pan. Add the marinated chicken to it and saute it well in the hot butter. Cover the pan and let the chicken cook.
● Remove the lid and check to see if the chicken has turned a golden brown and all the butter has been absorbed. Add in the cooked tomato gravy to the chicken and mix well. Cover the pan again and let it cook further.
● Once the chicken is done, remove the lid and spoon in the cream to the gravy, mixing well to make sure everything is evenly coated.
● Once done, serve hot, topped with coriander leaves, green chillies and butter.

2. Teekha Murg

The perfect chicken dish for spice lovers, this dish is all about tender prices of chicken cooked in fiery masalas with the tang of tomatoes to balance out the flavours. This spicy chicken delicacy is best enjoyed with white rice or roti of your choice to give even more depth of flavour.

Serves: 4
Total cook time: 45 minutes


● 75ml mustard oil
● 1 tsp onion seeds
● 1 tsp fennel seeds
● 2 tbsp garlic, chopped
● 200g onion, chopped
● 150g tomatoes, chopped
● 1 tsp ginger, chopped
● 2-3 green chillies
● 2 tbsp curry leaves
● 1Kg chicken leg, cubed and boneless
● 1 tbsp tomato paste
● 1 tbsp red chilli powder
● 1 tsp black pepper, crushed
● 1 tsp cumin powder, roasted
● Salt to taste
● A pinch of black salt
● 20g fresh coriander
● 10g mint


● In a pan, heat mustard oil and add the onion seeds and fennel seeds. Once they release flavour, add in the chopped garlic and saute for a while.
● Next, add in the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish.
● Meanwhile, fry the curry leaves in another pan and crush them well.
● Once the onions are done, add in the boneless chicken cubes and the tomato paste and stir well for a while.
● Then, add in the other dry spices and mix well. Cover with a lid and cook on low flame for about 10 minutes. Once the chicken is done, add the fried and crushed curry leaves and mix everything well.
● Garnish with fresh mint and coriander and serve hot.

3. Murg Malaiwala

Laced with the delicate flavours of milk, cream, saffron, rose petals and milk, this exotic and creamy chicken dish is a wonderful addition to your repertoire of Sri Lnakan chicken recipes.

Serves: 5
Total cook time: 1 hour 25 minutes


For the gravy

● 1 cup cream
● 3 green chillies, chopped
● 1 onion, chopped
● 2 1/2 cups milk
● 1 tsp green cardamom powder
● 1 tsp ginger
● 2 tbsp coriander leaves
● 1/2 tsp dry ginger powder
● 1 tsp white pepper powder
● 1 tsp kasoori methi
● 2 tsp garam masala
● A pinch of saffron
● 2 tsp almonds, chopped
● Salt to taste

For the marinade

● 5 chicken drumsticks
● 1 tsp ginger paste
● 1 tsp garlic paste
● 2 tsp white pepper powder

For the garam masala

● 1 black cardamom
● 6-8 green cardamoms
● 1 piece mace
● 2 tsp cumin seeds
● 4-5 cloves
● 1 cinnamon
● 4-5 black peppercorns
● 6-7 dried rose petals


● To marinate the chicken, start off by making small cuts in the chicken drumsticks. Marinate the pieces with ginger garlic paste and white pepper for about 30 minutes.
●To prepare the garam masala, dry roast the garam masala ingredients and then grind them in a mortar and pestle or in a grinder.
● For the gravy, begin by heating a pan and then add in cream, onions, green chillies and cook till the onions are soft. Then add the milk along with marinated chicken and mix well.
● Next, add in green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala and a pinch of saffron. Let it simmer.
● Add salt and saute well, allowing it to cook for about 10 minutes.
● Once the chicken is done, garnish with chopped almonds and serve hot.

4. Kerala Chicken Roast

A crisp fried chicken recipe packed with flavour and texture, this easy-to-make dish brings out the authentic South Indian flavour with full flair. A family favourite as well as a party pleaser, this chicken dish goes exceptionally well with a variety of Indian breads and rice.

Serves: 4
Total cook time: 1 hour 10 minutes


● 1kg chicken

For the marination

● 1/4 tsp turmeric powder
● 1/4 tsp chilli powder
● 1/4 tsp coriander powder
● 1 tsp vinegar/lemon juice
● 5 garlic cloves
● 3-5 green chillies
● Salt to taste

For roasting

● 3 medium onions
● 1 large tomato, blanched and pureed
● 2 green chilies, slit
● 3 sprigs curry leaves
● 1/4 tsp garam masala powder
● 1/4 tsp pepper powder
● 1 lemon, juiced
● Oil as required


● Start by cleaning and cutting the chicken into medium sized pieces.
● Make a paste using all the ingredients listed for the marinade and rub the chicken pieces
well with the paste. Cover and keep aside for an hour.
● Next, cut the onions into very thin slices and fry in hot oil. Drain them and keep aside.
●Fry the chicken pieces in the same oil until almost done. Keep the pan covered so that the chicken does not get browned, but is cooked inside. Drain the pieces well and keep aside.
● In another pan, heat 2 tbsp of oil (the same oil that was used to fry the chicken can be used too as this will enhance the flavour). Add in the slit green chillies and curry leaves and saute for a minute.
● Add the tomato paste and continue to saute for another minute.
● Then, add in the marinated chicken pieces and roast until it’s dry. Make sure that all the chicken pieces are well coated with the tomato paste.
● Sprinkle in the garam masala and the pepper powder and mix well. Add salt and lemon juice and mix again. Finally, add in the fried onions and give the chicken pieces one last mix.
● Serve hot with rice or your choice of bread.

5. Chicken Chettinad

One of the most popular Indian chicken recipes, this dish is perfect for those who have a fiery palette. Chicken chunks are tossed in southern spices and with a rich, coconut taste, this recipe for Chicken Chettinad is one that needs to be tried out.

Serves: 5
Total cook time: 1 hour 20 minutes


  • 500g chicken
  • 75ml oil of choice
  • 150g onions
  • 100g tomatoes
  • 2g cinnamon sticks
  • 2g cloves
  • 2g cardamoms
  • 5g cumin
  • 2g curry leaves
  • 10g turmeric powder
  • 25g coriander leaves
  • Salt to taste
  • For the paste
  • 100g onions
  • 50g ginger
  • 50g garlic
  • 50g fennel seeds
  • 20g cumin seeds
  • 25g peppercorns
  • 10g red chillies
  • 100g coconut


● Begin by grinding the ingredients for the paste.
● Clean and cut the chicken into about 16 pieces and marinate the chicken well with the ground paste.
● Chop up the tomatoes, onions and coriander leaves.
● In a pan, heat oil and add the cinnamon, cardamom, cloves and cumin and saute well. Add in the chopped onions and curry leaves and saute until the onions are golden. Then, add the tomatoes and saute for a further five minutes.
●To this, add the marinated chicken pieces and the turmeric powder. Saute for about 10 minutes, sprinkling water at intervals.
● Add salt according to taste and more chili or pepper powder if required. Cover with a lid and cook until chicken is tender and cooked through.
● Garnish with coriander leaves and serve hot with steamed rice or parathas.

6. Spicy Tangy Kadhai Chicken

Bursting with a melange of flavours, this spicy, sour, sweet and tangy chicken dish is absolutely lip-smacking and can be served with breads, rotis or steamed rice and is sure to be a winner with your family and friends.

Serves: 6
Total cook time: 1 hour 15 minutes


● 1 whole chicken cut into 10 pieces

For the powder

  • 1 tbsp black peppercorns
  • 1 tbsp fennel
  • 1 cinnamon stick
  • For the marinade
  • 2 tsp oil
  • 2 tbsp spice paste
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • Salt to taste
  • 2 tsp turmeric powder
  • 2 tsp pepper-fennel powder
  • 3 1/2 tbsp tamarind extract
  • 1/2 juice of lemon
  • 1 tsp jaggery

For the spice paste

  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ginger-garlic paste

For the stir fry

  • 1 tsp oil
  • 1 onion, diced
  • 1/2 red bell pepper, diced
  • 1 green chilli

Other ingredients

2 tsp oil, to sear the chicken
Spring onions with greens, to garnish
Ginger, julienned, to garnish
Lemon juice, to squeeze on top


● For the spice powder, dry roast the black peppercorns, fennel and cinnamon. Grind it in a mortar and pestle or in a grinder.
●Prepare the spice paste by mixing all the paste ingredients together.
● For the marinade, heat about 2 tsp of oil and add 2 tbsp of the spice paste. Saute and then turn off the heat. Add red chilli powder, coriander powder, salt, turmeric powder, pepper-fennel powder, tamarind extract, juice of 1/2 a lemon and jaggery.
● Coat the chicken pieces in the marinade well and keep aside for about 30 minutes.
● To prepare the stir fry, heat oil in a pan and add in the onions, bell peppers and green chilli. Saute for a couple of minutes and keep aside.
● The chicken dish is now ready to be put together. In a pan, heat oil and sear the marinated chicken evenly on both sides.
● Add in 1 to 1 1/2 cups water and mix well. Cover the pan and cook the chicken for about 25-30 minutes.
● Once the chicken is done, add the stir-fried vegetables and mix well.
● Garnish with chopped spring onions, julienned ginger and squeeze lemon juice over it.
● Serve hot with your choice of rottis, parathas or steamed rice.

BBQ Spatchcock Chicken Recipe


When you think of parties and family get-togethers, the first thing that pops into mind is BBQ chicken. It’s a definite crowd pleaser and there’s nothing that can beat the taste of sweet, spicy and succulent chicken. While there are many ways of preparing BBQ chicken among chicken recipes in Sri Lanka, spatchcocking a chicken is a novel way to barbeque a chicken with great taste and minimum hassle.

Serves: 6
Prep time: 20 minutes
Cook time: 1 hour and 10 minutes


1 large chicken, about roughly 2kg
1 large orange
2 tsp white peppercorns
2 tsp black peppercorns
1 1/2 tsp Chinese five-spice
2 garlic cloves, crushed
1 1/2 tbsp vegetable oil


● Begin by placing the chicken on a board, breast down. Use a pair of sturdy kitchen scissors or a very sharp knife to cut along each side of the backbone and then discard it. Turn the chicken over and press down with a firm hand hard on the breast of the chicken to flatten it. You should be able to hear it crack.
● Next, finely grate the zest from the orange and then cut the orange into wedges.
● In a pestle and mortar, lightly crush the peppercorns and then mix in the orange zest, the Chinese five-spice, the crushed cloves of garlic, oil and a generous pinch of salt. Rub this spice mixture generously all over the chicken.
● Barbeque the chicken over low heat with the skin side down for about 5-10 minutes or until the skin turns golden and charred. Then flips the chicken over and continue to cook it, covered with a barbeque lid or a large roasting tin for about 45 minutes or an hour, until the chicken is cooked through.
● Barbeque the orange wedges for about 10 minutes.
● Remove the cooked chicken to a board and let it rest for about 10 minutes. Serve with the barbequed orange wedges to squeeze over.

– You can also prepare the chicken ahead of time. Place it in a roasting tin, cover it and chill and then later get on with cooking it.
– No BBQ? No problem. Preheat your oven to 200°C (180°C fan) mark 6. Then cook the chicken skin side up in a roasting tin for about 40-45 minutes or until cooked through. Add in the orange wedges for the final 15 minutes. And then complete the recipe as above.