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Indian style baked chicken
By : Radhika Vasanth
Servings : 4
Time Taken : 45-60 mins
Rating :

1. Cleaning:

  1. Clean the chicken breast thoroughly with vinegar or turmeric powder.
  2. Pat dry to remove the excess water.
  3. If the pieces are thick, make small slits in the centre (along the breadth).
  4. This will ensure that the marinade gets into the centre of the chicken.
  5. If your chicken breasts are thin, then slits along the breadth are not required.
  6. Instead you can create a couple of 0.5cm slits along the length.

2. Marinade:

  1. Add the above ingredients except chicken and make a thick paste.
  2. Take a baking tray/cookie tray and line it with an aluminium foil.
  3. If you want you can drizzle some oil/cooking spray on the foil.
  4. Using a brush or your hand spread the marinade to coat the chicken well. If you are creating a slit do spread the marinade inside the pocket.
  5. Place the chicken breast in the freezer and let it marinate for 2 hours or longer.

3. Baking:

  1. Preheat the oven to 400F.
  2. Bake the chicken for 10 minutes.
  3. Remove from oven, using a spatula flip it.
  4. Baste with the excess liquid if any.
  5. Bake for another 10-15 minutes or until the chicken is cooked.
  6. Using a spatula, carefully remove and place on a plate.
  7. Garnish with cilantro and serve with lemon wedges and onion (sliced into full moon).
  8. Serve immediately as an appetizer with green chutney or yogurt dip.
  9. If you are refrigerating the chicken for later use, then ensure that you reheat them on a tawa, drizzling some oil.
  10. Microwaving makes the chicken hard and chewy.

Recipe courtesy: Food for 7 Stages of Life

1.4 lb - chicken breast (approx 600 grams) or 3 large breast
1&1/2 tbsp - lemon
1/2 tsp - cumin powder
1/2 tsp - pepper powder
1 tsp - ginger garlic paste
1/2 tsp - garam masala
1/2 tsp - paprika
1/2 tsp - chilli powder (If you do not have paprika then make it 1 tsp)
Salt to taste
3 tsp - yogurt
1-2 tsp - canola/olive oil (optional)
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