Asian Spiced Baked Chicken

This recipe is a particular favorite in my house. Its sweet, sour, spicy, tangy everything that I love. YUM??. If you are bored eating butter chicken, chicken tikka and other usual starters then this is definitely a must try. Best part no long hours in preparing masala, cutting and chopping….nothing. Simply marinade and bake. Easy, isn’t it!! Perfect starter for parties to impress your guests.

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Best past the leftover marinade works as the perfect dipping sauce to go with it.
A perfectly tastly and healthy recipe. It has been adapted from the “Ultimate Cooking ” by Gordon Ramsay. Yes I have made some changes of my own as per the availability of ingredients. So let’s begin.

Ingredients:

300gms chicken

For marinade:

2 tbsp tamarind paste
2 tbsp cooking oil
2 tbsp grated jaggery or palm sugar or brown sugar
2 tbsp Worcester sauce
2 garlic cloves, finely chopped or minced
1/2 tsp chilli powder or flakes
1 tbsp light soy sauce
1/4 tsp coarse black pepper
Salt as per taste

For glaze:

Boil 1/4 tsp tamarind paste with 2 tsp jaggery until thick consitency.  Can add a little water to help the process.

Method:

Marinate the chicken with all the ingredients under marinade and set aside in refrigerator preferably overnight or at least 1 hour.

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Bake at 180°C for 15 mins. Take out and brush generously with the glaze mix. Bake again for 5-7 min. Turn over chicken peices brush with more glaze and bake for 7-10 mins again. I had increased the temp to 220 in the last 5 min. It gives it some texture & color.

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Let it rest until you cut the salad. I have thinly sliced some cabbage, cucumber and capsicum.

After serving the chicken peices scoop the leftover juices in the pan into a saucer and voila dipping sauce is ready.

Enjoy!!

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