Baked Indian Chicken

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Have you made this?

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 vote

Comments:

2 Comments

Serves:

2-4

Prep:

15 Min

Cook:

30 Min

Ingredients

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
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

1Preheat oven to 350 degrees
2In 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.
3Salt & pepper chicken pieces generously on both sides.
4Heat 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.
5Add 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.)