Spicy baked chicken (masaledar murghi)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Ground cumin seeds |
| 1 | tablespoon | Paprika |
| ½ | tablespoon | Cayenne |
| 1 | tablespoon | Turmeric |
| ½ | tablespoon | Ground black pepper |
| 2 | teaspoons | Salt |
| 2 | Cloves garlic; mashed | |
| 6 | tablespoons | Lemon juice |
| 1½ | kilograms | Chicken pieces |
| 3 | tablespoons | Vegetable oil |
Directions
Combine the spices, salt, garlic and lemon juice in a bowl. Mix well, and rub this mixture into the _unskinned_ chicken pieces, pushing the paste into any flaps & openings and along the bone of the drumsticks.
Spread the chicken pieces in a shallow baking tray, skin side down and set aside 3 hours (or longer - but cover with cling film to prevent drying out).
Preheat oven to gas mk 6, 400F 200C. Brush over the chicken pieces with oil and bake 20 mins. Turn the chicken and bake a further 25 mins (or till tender). Baste 3-4 times with drippings. If a lot of liquid accumulates in tray, remove extra fat and decant liquid into pan - boil down until somewhat reduced.
Arrange the chicken pieces on a platter, pour over the sauce and serve at once.
Recipe from Madhur Jaffrey's Indian Cookery Submitted By IAN HOARE On 05-06-95