Baked Indian Chicken Recipe

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Baked Indian Chicken

C C

By
@SaffronSun

My favorite from Madhur Jaffrey's Quick & Easy Indian Cooking, so far (with my tweaks.)
"Elegant enough to be served at grand dinners." The chicken stays nice'n tender & juicy.


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Comments:

Serves:

2-4

Prep:

15 Min

Cook:

30 Min

Ingredients

FOR THE SAUCE:

2 Tbsp
tomato paste
1 Tbsp
dijon mustard
1 tsp
ground cumin
1 tsp
garam masala
1 Tbsp
lemon juice
1/2 tsp
salt
1/8-1/4 tsp
cayenne pepper
1 c
heavy whipping cream
1 can(s)
chickpeas, rinsed

FOR THE CHICKEN:

4
boneless, skinless chicken breast halves (about 1 1/4 pounds)
Some
salt and pepper
4 Tbsp
olive oil, extra virgin
1-inch
cinnamon stick
6
cardamom pods
6
whole cloves
1 medium
onion, in fine half rings
1-inch
piece fresh ginger, peeled, then sliced with potato peeler, then cut in fine strips
1-3
fresh hot green chilies, cut diagonally into fine strips (don't remove seeds) or if you want mild/easy: 1 can diced green chilies (like for mexican food)
1/2 tsp
mustard seed
1 clove
garlic, pressed

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
In a bowl, mix tomato paste with 1 Tablespoon water. Then add remaining sauce ingredients, mixing as you go. Add garbanzo beans & canned greened chilies, if using.
3
Salt & pepper chicken pieces generously on both sides.
4
Heat 3 Tbsp. olive oil, cinnamon stick, cardamom, & cloves. Add chicken and brown lightly on both sides. Remove to baking dish. Stir fry onion, ginger & green chilies (if using fresh) till light brown. Place over chicken in dish.
5
Add last Tbsp. of oil to pan, and stir fry mustard seeds. When they start to pop, add garlic, quickly followed by sauce, when garlic starts to brown. Once heated and bubbly, pour over chicken & onions in baking dish.
Bake uncovered 25 minutes.
Remove & discard cinnamon stick, cardamom pods, and whole cloves, and serve immediately (with rice, veggie dish or salad.)

About this Recipe

Course/Dish: Chicken