Spicy Indian Baked Chicken Masaledar Murghi
We made this super easy Indian Spicy Baked Chicken Masaledar Murghi, a tender, fragrant, super spiced up meat dish.
- Prep time
- 2 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 chicken breasts
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp turmeric
- 1-2 tsp cayenne pepper, optional
- 2-3 tsp salt
- 1 tsp black pepper, freshly ground
- 3 cloves garlic
- 6 tbsp lemon juice
Instructions
- 1
Mash up your garlic.
- 2
Mix up cumin, paprika, turmeric, cayenne pepper (if using), black pepper, salt, garlic, and lemon juice into a nice paste.
- 3
Wash and dry chicken breast.
- 4
Rub the paste all over the breasts and let marinate for at least an hour and preferably 3 hours or overnight in fridge.
- 5
Preheat oven to 400F (200C).
- 6
Line baking tray with foil, brush top of chicken with a bit of oil, placing with a bit of space between the pieces.
- 7
Put chicken in oven and bake for 20-25 minutes. Baste a couple of times with juices. Test the doneness by slicing through the thickest part of meat to check center. Done when slightly pink.
- 8
Remove chicken and cover for 10 minutes to let meat rest.
- 9
Pour baking juices into small pot and reduce sauce until approx 1/2 cup left.
- 10
Slice chicken diagonally into 1/2 inch slices, pour sauce over and serve hot.