Prep 3 hrs
Cook 55 mins
From Madhur Jaffrey's Indian Cooking. I've been vegetarian on and off, so I'm not sure if I've ever tried this, but my husband *loves* it. ***cayenne & paprika*** You can combine them in any amount you like, as long as you use a total of 1 1/2 tablespoons. (I usually just use a little bit of cayenne and a LOT of paprika, so the kids can eat it too.) I use chicken legs (because they are cheap) and the marinade covers about 10 legs.
- Combine cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl and mix.
- Rub this mixture over the chicken pieces, including into flaps and along leg bones.
- Place the pieces in a shallow baking dish, cover with plastic wrap, and set aside (I refrigerate) for at least 3 hours.
- Preheat oven to 400F (200C) and brush the tops of the chicken pieces with oil.
- Bake 20 minutes.
- Turn the pieces over and bake another 25 minutes or until tender.
- Baste the chicken with drippings 3 or 4 times.
- If there is sauce remaining after baking (I say "if" because I've never done this part!), pour it into a small pot and boil until somewhat reduced.
- Arrange chicken on a platter and pour the reduced sauce over them.
This was very good. I used only 1/2 tsp. salt based on the other reviewer's comment. It was a bit spicy (made it exactly as indicated) so next time I may have to lower the cayenne pepper a tad bit for my kids' benefit. I did not have time to marinate it so maybe that makes a difference. It came out great just applying it to the chicken and baking it immediately, though. The combination of spices is so healthy... I will definitely make this again. It was so simple and flavorful.
Very very yummy. I used it with chicken thighs, and it turned out very full of flavor and juicy. We found it just a tad bit salty though, so I'll probably cut the salt down next time, but that's more a personal preference thing. Thanks for the recipe. :)
Great, I used boneless skinless breasts and skipped the oil. Very flavorful!