Thanks to Ellen at The Hong Kong Cookery for this fabulous recipe featuring our Regency Spices. Do check out her blog for more details on the recipe and many more.
Recipe: Indian Spicy Baked Chicken Masaledar Murghi Recipe
6 chicken breasts
1 tbsp ground cumin
1 tbsp paprika
1 tbsp turmeric powder
1-2 tsp Kashmiri chilli powder (you can substitute with Cayenne chillies)
2-3 tsp salt
1 tsp black pepper, freshly ground
3 cloves garlic
6 tbsp lemon juice
Mash up your garlic. (I used the end of my rolling pin to pound.) Mix up cumin, paprika, turmeric, cayenne pepper (if using), black pepper, salt, garlic, and lemon juice into a nice paste. Wash and dry chicken breast. Rub the paste all over the breasts and let marinate for at least an hour and preferably 3 hours or overnight (cover and keep in fridge if overnight).
Preheat oven to 400F (200C). Line baking tray with foil, brush top of chicken with a bit of oil, placing with a bit of space between the pieces. 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. Remove chicken and cover for 10 minutes to let meat rest. (I used my handy silicon mat to cover, works a treat!) Pour baking juices into small pot and reduce sauce until approx 1/2 cup left. Slice chicken diagonally into 1/2″ slices, pour sauce over and serve hot. Enjoy the spicy!
Thanks again Ellen for the great recipe! The chicken looks really tender and succulent, and will be an absolute treat to eat for anyone.
Two of our ideas on how to personalise the dish to our tastes:
1. Add some freshly ground lime powder, and reduce the lemon juice content slightly. The lime will give a sharper flavour than the lemon juice as it’s more concentrated. It will also have a slight amount of bitters to balance out the sourness. Some lemon juice should definitely be left for the fresh citrus zing.
2. Could also swap the ordinary black peppers for one of the more exotic peppers available, such as cubebs or long peppers. These impart more flavours besides a simple pepper heat, and will have an interesting effect in combination with the other spices. Since this dish needs a good amount of time to cook, the fancier pepper flavours have the time to infuse with the dish.
photo and recipe: The Hong Kong Cookery
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