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Oven Baked Masala Chicken Recipe
This is one of my all time favorite dishes. It’s easy to prepare, delicious and best of all, healthy. It’s a real family favorite and just perfect for entertaining. This dish could easily be made well in advance and gently reheated in a low oven just before serving.
OVEN BAKED MASALA CHICKEN:
10-12 pieces of skinless bone in chicken (legs and thighs work best)
2 medium onions, thinly sliced
2 large garlic cloves, finely minced
1” piece of ginger, peeled and finely minced
3-4 small Thai green chilies, slit in half lengthwise
2 medium tomatoes, finely chopped
¼ cup white poppy seeds (khus khus)
¼ cup sesame seeds
1 stick of cinnamon, broken into smaller pieces
4-5 large cloves
2-3 green cardamom pods, crushed
1 star anise
6-8 black peppercorns
salt to taste
1 tsp turmeric
1 tsp ground coriander powder
1 tsp ground cumin powder
1 tsp garam masala
½ tsp red chili powder, to taste
pinch of freshly grated nutmeg
2-3 tbsp tomato paste
2-3 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish
fresh lemon or lime wedges for garnish
Preheat the oven to 350 degrees F. In a small dry skillet on medium low heat, combine the cinnamon along with the cloves, cardamom pods, star anise, black peppercorns, poppy seeds and sesame seeds. Gently toast until lightly brown and fragrant. Quickly remove from the heat, let cool and using a spice grinder or clean coffee mill grind into a fine powder. Set aside until needed.
In a large deep oven proof skillet on medium high heat, add 2 tbsp of the oil. Add the onions, garlic, ginger and green chilies. Sauté until golden brown (about 6-8 minutes). Next add the salt along with the freshly ground spices and the turmeric, ground coriander powder, ground cumin powder, garam masala, red chili powder and freshly grated nutmeg). Mix well to combine all of the spices and stir fry for a few minutes. Now add in the chopped tomatoes and a little oil if needed. Stir well to combine and then add the tomato paste and a little water (½ a cup or so). Cook for a few minutes and then add the chicken pieces. Mix well to thoroughly combine all of the ingredients. Sauté for a few minutes, cover with aluminum foil and place in the oven on the center rack. If you do not have an oven proof skillet, simply transfer the chicken and the onion masala mixture to a large deep baking dish or casserole. Cook for 8-10 minutes until the chicken is fully cooked through but still juicy and moist. Transfer to a large serving platter, garnish with freshly chopped cilantro leaves and lemon/lime wedges. Serve with warm rotis and Basmati rice.
Content copyright © 2014 by Sadhana Ginde. All rights reserved.
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