Rich in protein and vitamins try this simple bake recipe either in the over or on the frying pan (if you don’t have an oven) and we promise you this will become your go to dish for every party.
- Preparation Time: 10 Minutes
- Baking Time: 20 Minutes
- Serves: 3-4
Finally an easy to follow baking recipe for the Indian palette, if we can say so ourselves. This recipe is the result of in-house experimentation conducted in the kitchen laboratories of Cuisine Canvas. You need less than 10 ingredients for this yummy bake, moreover you can marinate it overnight and have it piping hot ready to serve in 30 mins.
This recipe would be a great fit for those looking to bulk up on their protein intake, the spices in this dish are perfectly blended to ensure every bite is as flavourful as the last.
- Chicken, curry cut: 1 kg
- Oil: 2 Tbsp
- Salt to taste
- Black Pepper powder: 1 tsp
- Coriander powder: 2 tsp
- Red Chilli powder to taste
- Garlic cloves with skin: 8 to 10
- Preheat* the oven at 250 degree celsius for 15-20 mins.
- Marinate the chicken with oil, salt, black pepper powder, coriander powder and red chilli powder in a baking tray with some garlic cloves. Leave it to marinate for a minimum of 20 minutes; maximum overnight to, maximise on the flavour.
- When the chicken is ready to be baked, reduce the oven temperature to 200 degree celsius and pop the baking tray in the oven for 20 minutes first.
- After the 20 minutes have elapsed check the chicken with a spoon to see if the meat is coming apart easily; if the chicken is not cooked as per your liking then turn the pieces over with tongs and pop the baking tray back in the oven for another 10 minutes at the same temperature.
Serve with a lemon wedge or dips of your liking.
*we do this to regularise the temperature inside the oven and the chicken cooks uniformly at a set temperature. If you skip this step then the chicken will take longer to cook and may be unevenly cooked in some places.
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