Oven Ki Murghi (Chicken Breasts Baked With Green Chillies)

Total Time
Prep 20 mins
Cook 30 mins

A very nice dish from Madhur Jaffrey that is best served with a simple rice, a salad or vegetable dish.

Ingredients Nutrition


  1. Preheat the oven to 180C/350F/.
  2. Put the tomato purée/paste in a bowl and mix with one tablespoon of water.
  3. Add all the remaining sauce ingredients, in the listed order, mixing as you go.
  4. Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
  5. Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
  6. When hot, add the cinnamon, cracked cardamom pods and cloves.
  7. After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
  8. Remove with a slotted spoon and place in a single layer in an ovenproof dish.
  9. Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.
  10. Remove with a slotted spoon and spread evenly over the chicken breasts.
  11. Add the remaining one tablespoon of oil to the frying pan, when hot add the mustard seeds.
  12. As soon as they pop - this will be just a few seconds - add the garlic and stir.
  13. When the garlic starts to brown, pour in the sauce.
  14. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
  15. Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.
Most Helpful

5 5

A really terrific dish--worth making just for the extraordinary aroma that fills your home while it's cooking. But it tastes great too. I only used one hot serrano--and that, combined with the chili powder in the sauce, was plenty of heat for me. Served over an herb rice, it was a fabulous dish--but honest, Pets, I can't imagine using three hot chilis.