Ingredients
-
1
-
1
-
1 1/2
-
1
-
1
-
2
-
2 - 3
-
6
-
3 1/2
-
3
-
-
-
-
-
Directions
Spicy Baked Chicken (From India) — Masaledar Murghi, From Madhur Jaffrey’s Indian Cooking I’ve been vegetarian on and off, so I’m not sure if I’ve ever tried this, but my husband *loves* it ***cayenne & paprika*** You can combine them in any amount you like, as long as you use a total of 1 1/2 tablespoons (I usually just use a little bit of cayenne and a LOT of paprika, so the kids can eat it too ) use chicken legs (because they are cheap) and the marinade covers about 10 legs , Very tasty and moist chicken dish It worked really well with chicken thighs As I have young daughter I substituted the cayenne for paprika I also had to bake them slightly longer , Very tasty and moist chicken dish It worked really well with chicken thighs As I have young daughter I substituted the cayenne for paprika I also had to bake them slightly longer
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Steps
|
1
Done
|
Combine Cumin, Paprika, Cayenne, Turmeric, Black Pepper, Salt, Garlic, and Lemon Juice in a Bowl and Mix. |
|
2
Done
|
Rub This Mixture Over the Chicken Pieces, Including Into Flaps and Along Leg Bones. |
|
3
Done
|
Place the Pieces in a Shallow Baking Dish, Cover With Plastic Wrap, and Set Aside (i Refrigerate) For at Least 3 Hours. |
|
4
Done
|
Preheat Oven to 400f (200c) and Brush the Tops of the Chicken Pieces With Oil. |
|
5
Done
|
Bake 20 Minutes. |
|
6
Done
|
Turn the Pieces Over and Bake Another 25 Minutes or Until Tender. |
|
7
Done
|
Baste the Chicken With Drippings 3 or 4 Times. |
|
8
Done
|
If There Is Sauce Remaining After Baking (i Say "if" Because I've Never Done This Part!), Pour It Into a Small Pot and Boil Until Somewhat Reduced. |
|
9
Done
|
Arrange Chicken on a Platter and Pour the Reduced Sauce Over Them. |
