Rajasthani Chicken

Recipe by Simba7
READY IN: 14hrs




  • Spread the chicken out in a large plate in a single layer.
  • Prick them thoroughly with a tip of a sharp knife and then sprinkle 1/4 teaspoon of salt and 1 tablespoon lemon juice over them.
  • Turn the pieces over and prick them again with the knife and sprinkle the rest another 1/4 teaspoon salt and 1 tablespoon lemon juice.
  • Rub the salt and lemon juice into the flesh.
  • Put the chicken pieces in a bowl and set aside for 1 hour or more. Turn the chicken over a few times during the period.
  • Meanwhile, prepare the second marinade: heat the oil in a frying pan over a medium-high flame. When hot, put in the onion and garlic.
  • Stir and fry until the onion turns reddish-brown. Turn heat to low as you remove the onion and garlic with a slotted spoon and place in a bowl.
  • Put the almonds in the same hot oil. Stir and fry a few seconds until they turn golden-brown. Turn off the heat and save the oil in the pan.
  • Put the fried onion, garlic and almonds as well as the ginger and 5 tablespoons of water, into the container of a food processor or blender. Blend until you have a smooth paste.
  • Empty into a bowl. Add the garam masala, coriander, yogurt, cayenne pepper, and 1/2 teaspoon of salt.
  • Mix. Pour this marinade over the chicken and mix well.
  • Prick the chicken pieces again with the point of a sharp knife, again pushing much of the marinade into the flesh as possible.
  • Cover the chicken and refrigerate overnight.
  • Preheat the oven to 400.
  • Spread the chicken pieces out in a shallow baking tray in a single layer. Extra marinade can top the pieces.
  • Dribble half the oil left over from frying the onion, garlic, and almonds over the chicken pieces and put the baking tray in the oven.
  • Bake for 20 minutes. Turn the chicken pieces over. Dribble the remaining oil over the chicken and return it to the oven.
  • Bake for another 20-25 minutes basting it once or twice with the juices.
  • Serve with salad or rice.