Oven Ki Murghi Chicken Breasts Baked With Green Chillies Recipes

OVEN KI MURGHI (CHICKEN BREASTS BAKED WITH GREEN CHILLIES)

Steps:

• Preheat the oven to 180C/350F/.
• Put the tomato purée/paste in a bowl and mix with one tablespoon of water.
• Add all the remaining sauce ingredients, in the listed order, mixing as you go.
• Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
• Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
• When hot, add the cinnamon, cracked cardamom pods and cloves.
• After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
• Remove with a slotted spoon and place in a single layer in an ovenproof dish.
• Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.
• Remove with a slotted spoon and spread evenly over the chicken breasts.
• Add the remaining one tablespoon of oil to the frying pan, when hot add the mustard seeds.
• As soon as they pop - this will be just a few seconds - add the garlic and stir.
• When the garlic starts to brown, pour in the sauce.
• As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
• Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.

SPICY BAKED CHICKEN (FROM INDIA) -- MASALEDAR MURGHI

Steps:

• Combine cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl and mix.
• Rub this mixture over the chicken pieces, including into flaps and along leg bones.
• Place the pieces in a shallow baking dish, cover with plastic wrap, and set aside (I refrigerate) for at least 3 hours.
• Preheat oven to 400F (200C) and brush the tops of the chicken pieces with oil.
• Bake 20 minutes.
• Turn the pieces over and bake another 25 minutes or until tender.
• Baste the chicken with drippings 3 or 4 times.
• If there is sauce remaining after baking (I say "if" because I've never done this part!), pour it into a small pot and boil until somewhat reduced.
• Arrange chicken on a platter and pour the reduced sauce over them.

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

CHICKEN BREASTS BAKED ON WILD MUSHROOMS

Steps:

• In a small saucepan, bring broth to a boil; pour over the wild mushrooms in a small bowl and let stand for about 2 hours.
• Thinly slice cleaned mushroom caps, discarding stems.
• In a skillet over medium to medium-to-low heat, melt butter and gently saute shallots or onion/garlic mixture for about 5 minutes (do not brown).
• Drain liquid from wild mushrooms and reserve.
• Finely chop the wild mushrooms and add them and the fresh mushrooms to the skillet with the shallots (or onion/garlic mixture) and saute over medium heat, stirring occasionally, for about 7- 10 minutes.
• Preheat oven to 325 degrees Fahrenheit.
• Add the reserved mushroom liquid, Port, and cream to the skillet and simmer for about 5 minutes, or until slightly thickened.
• Pour mushroom mixture into a shallow baking dish and arrange chicken breast halves in a single layer on top of the mushrooms.
• Sprinkle chicken with salt and pepper and cover the dish tightly with aluminum foil.
• Bake in the middle level of the oven for about 25- 30 minutes, until chicken is done.