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    You are in: Home / Recipes / Spicy Baked Chicken (From India) -- Masaledar Murghi Recipe
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    Spicy Baked Chicken (From India) -- Masaledar Murghi

    Spicy Baked Chicken (From India) -- Masaledar Murghi. Photo by yogiclarebear

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 55 mins

    3 hrs

    55 mins

    mliss29's Note:

    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.

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    Units: US | Metric


    1. 1
      Combine cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl and mix.
    2. 2
      Rub this mixture over the chicken pieces, including into flaps and along leg bones.
    3. 3
      Place the pieces in a shallow baking dish, cover with plastic wrap, and set aside (I refrigerate) for at least 3 hours.
    4. 4
      Preheat oven to 400F (200C) and brush the tops of the chicken pieces with oil.
    5. 5
      Bake 20 minutes.
    6. 6
      Turn the pieces over and bake another 25 minutes or until tender.
    7. 7
      Baste the chicken with drippings 3 or 4 times.
    8. 8
      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.
    9. 9
      Arrange chicken on a platter and pour the reduced sauce over them.

    Ratings & Reviews:

    • on March 15, 2011


      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.

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    • on July 09, 2009


      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. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2008


      Great, I used boneless skinless breasts and skipped the oil. Very flavorful!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Spicy Baked Chicken (From India) -- Masaledar Murghi

    Serving Size: 1 (190 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 636.6
    Calories from Fat 427
    Total Fat 47.4 g
    Saturated Fat 11.8 g
    Cholesterol 181.1 mg
    Sodium 1336.9 mg
    Total Carbohydrate 5.5 g
    Dietary Fiber 1.5 g
    Sugars 0.9 g
    Protein 45.8 g

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