Spicy Baked Chicken From India Masaledar Murghi Recipes

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.

INDIAN CHICKEN CURRY (MURGH KARI)

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

SPICY BAKED CHICKEN

Steps:

• In plastic bag mix first 6 ingredients.
• Put milk in a bowl.
• Dip chicken in milk, then shake in the bag.
• Coat well.
• Put chicken in a 13x9 pan sprayed with cooking spray.
• Bake, uncovered at 375* for 50 minutes or until juices run clear.

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.