Baked Indian Chicken

Baked Indian Chicken

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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.

Rating:

★★★★★ 1 vote

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

How to Make Baked Indian Chicken

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.)

Printable Recipe Card

About Baked Indian Chicken

Course/Dish: Chicken



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