Grilled Chicken in a Ninja Pot
The recipe is for grilled whole chicken in a Ninja pot, weighing approximately 1400 g. It is marinated with a mixture of water, salt, garlic, cardamom, curry, white pepper, ginger, onion powder, pepper paste, yogurt, lemon, oil, vinegar, cloves, and cinnamon, then cooked at 180 for 40 minutes, turning it after 20 minutes and brushing it during cooking. The chef emphasized that the result will be golden and juicy, and suggested serving it with potatoes, mayonnaise, and pickles.
Chicken cooked in a Ninja-style pot or multicooker, described as grilled.
Like roast chicken made in an electric cooker.
The appliance likely helps brown the chicken while keeping it juicy inside.
Ingredients
- 1400 g Raw whole chicken
- 1 cup Water
- 1 tablespoon Salt
- 1/2 teaspoon Garlic powder
- 2 pods Cardamom
- 1/4 tablespoon Ground cardamom
- 1/2 teaspoon Curry
- 1/2 teaspoon White pepper
- 1/2 teaspoon Ginger
- 1/2 teaspoon Onion powder
- 2 cloves Garlic
- 1 teaspoon Pepper paste
- 2 tablespoons Yogurt
- 1/2 lemon Half a lemon
- 50 ml Vegetable oil
- 1/4 cup White vinegar
- 4 cloves Cloves
- 1 stick Cinnamon stick
- 200 ml Water
- water, vinegar, and salt for approximately three quarters of an hour Vinegar
- a little Cellophane
- you can stuff it with anything / you can add a potato Potato
- you can stuff it with anything / you can add carrots Carrot
- a light sprinkle Seven-spice blend
- a little Mayonnaise
- a little Pickles
- for example, rice Rice
Instructions
- Prepare the raw chicken in the blender with water, salt, garlic powder, 2 cardamom pods, 1/4 tablespoon ground cardamom, 1/2 teaspoon curry, 1/2 teaspoon white pepper, 1/2 teaspoon ginger, 1/2 teaspoon onion powder, garlic, pepper paste, yogurt, half a lemon, 50 ml vegetable oil, 1/4 cup white vinegar, 4 cloves, and a cinnamon stick.
- Blend the mixture until it becomes a ready marinade.
- Take approximately 1/2 cup of the marinade and mix it with yogurt to make the brushing mixture.
- Marinate the chicken with the mixture and coat it well so the marinade reaches the entire chicken.
- Leave the chicken in the marinade for at least 4 hours; overnight is preferable.
- Prepare the Ninja pot and add 1 cup (200 ml) water.
- Place a cinnamon stick, 3 cardamom pods, and 2 cloves in the Ninja pot.
- Drain the chicken from the marinade and place it inside the Ninja pot.
- Tie the chicken legs with heat-safe string, or with cellophane if heat-safe string is unavailable, to maintain its shape.
- Brush the chicken with the yogurt and marinade mixture three times, according to the chef.
- Set the Ninja pot to the steam air-fry setting.
- Set the temperature to 180.
- Set the time to 40 minutes.
- After 20 minutes in the Ninja pot, open the lid and turn the chicken onto the other side.
- Brush the chicken a second time after turning it in the Ninja pot.
- About 3 minutes before the time is up, turn the Ninja pot to the other side and brush the chicken one last time.
- When cooking is complete, serve the chicken hot.