Baked Indian Chicken

Name: Baked Indian Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
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

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By C C
@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 vote5

Comments:

2 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
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How to Make Baked Indian Chicken

Step-by-Step

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.)

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About Baked Indian Chicken

Course/Dish: Chicken

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