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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.

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.


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.


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

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.

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.


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