Baked Indian Chicken
By
C C
@SaffronSun
1
"Elegant enough to be served at grand dinners." The chicken stays nice'n tender & juicy.
Ingredients
-
FOR THE SAUCE:
-
2 Tbsptomato paste
-
1 Tbspdijon mustard
-
1 tspground cumin
-
1 tspgaram masala
-
1 Tbsplemon juice
-
1/2 tspsalt
-
1/8-1/4 tspcayenne pepper
-
1 cheavy whipping cream
-
1 can(s)chickpeas, rinsed
-
FOR THE CHICKEN:
-
4boneless, skinless chicken breast halves (about 1 1/4 pounds)
-
Somesalt and pepper
-
4 Tbspolive oil, extra virgin
-
1-inchcinnamon stick
-
6cardamom pods
-
6whole cloves
-
1 mediumonion, in fine half rings
-
1-inchpiece fresh ginger, peeled, then sliced with potato peeler, then cut in fine strips
-
1-3fresh 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 tspmustard seed
-
1 clovegarlic, pressed
How to Make Baked Indian Chicken
- Preheat oven to 350 degrees
- 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.
- Salt & pepper chicken pieces generously on both sides.
- 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.
- 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.)