Spicy Indian Baked Chicken Masaledar Murghi 印度烤雞
By Ellen L.Published: 2015-04-15
Something easy and super tasty for dinner, right, that's what everyone wants? This is the second post about our adventures into real Indian cuisine, about our mini Indian feast that we indulged in starting with the vegetarian dish Spicy Indian Potato Cauliflower Aloo Gobi that we wrote about the other day. To go with these delicious dry curry vegetable dish we made this super easy Indian Spicy Baked Chicken Masaledar Murghi, a tender, fragrant, super spiced up meat dish.
I dived again into my beloved dog-eared copy of Madhur Jaffrey's Indian Cookery and followed the easy recipe for Indian Spicy Baked Chicken, diving into more of our amazing freshly ground Regency spices, marinating our fresh chicken breasts in heaping spoonfuls of cumin, turmeric, paprika, pink himalayan salt, and fresh ground black pepper. Aren't spices just gorgeously sexy!
I only had time to marinate the meat for around an hour but the longer you can let it sit the more penetration of the spices. You could even do it overnight, just cover and stick it in the fridge. I don't usually bake chicken breasts and was surprised by how tender and tasty they turned out, beautifully coated with a thick fragrant spice paste. If you want to use other chicken parts be sure to take off the skin before marinating and increase the cooking time accordingly.
Check back for the recipes for the rest of our mini Indian feast, a tart and refreshing Cucumber and Yogurt Salad Raita, and fresh Homemade Chapatis, coming up soon!
(Recipe adapted from Madhur Jaffrey's Indian Cookery)
6 chicken breasts
1 tbsp ground cumin
1 tbsp paprika
1 tbsp turmeric
1-2 tsp cayenne pepper (optional, for those that like it hot spicy)
2-3 tsp salt
1 tsp black pepper, freshly ground
3 cloves garlic
6 tbsp lemon juice
Mash up your garlic. (I used the end of my rolling pin to pound.) Mix up cumin, paprika, turmeric, cayenne pepper (if using), black pepper, salt, garlic, and lemon juice into a nice paste. Wash and dry chicken breast. Rub the paste all over the breasts and let marinate for at least an hour and preferably 3 hours or overnight (cover and keep in fridge if overnight).
Preheat oven to 400F (200C). Line baking tray with foil, brush top of chicken with a bit of oil, placing with a bit of space between the pieces. Put chicken in oven and bake for 20-25 minutes. Baste a couple of times with juices. Test the doneness by slicing through the thickest part of meat to check center. Done when slightly pink. Remove chicken and cover for 10 minutes to let meat rest. (I used my handy silicon mat to cover, works a treat!) Pour baking juices into small pot and reduce sauce until approx 1/2 cup left. Slice chicken diagonally into 1/2" slices, pour sauce over and serve hot. Enjoy the spicy!
More Meatilicious Recipes at The Hong Kong Cookery:
Wuxi Spareribs 無錫排骨
Braised Dried Oysters with Black Sea Moss and Roast Pork 髮菜蠔豉燜燒肉
Pan Fried Pork Patty with Salted Fish 煎鹹魚豬肉餅