Spicy Indian Chicken
- Total Time
- 50 minutes, plus 3 hours' stand
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon ground cumin seeds
- 1tablespoon paprika
- 1½teaspoons cayenne pepper, or to taste (if you use less, increas paprika to make up for it)
- 1tablespoon ground turmeric
- 1 to 1½teaspoons pepper
- 2teaspoons salt, or to taste
- 2 to 3cloves garlic, minced
- 6tablespoons lemon juice
- 6leg-thigh pieces of chicken, skinned and cut apart
- 3tablespoons vegetable oil
Nutritional analysis per serving (6 servings)
274 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 17 grams protein; 274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste.
- Step 2
Rub chicken pieces with the paste until well coated and allow to stand, covered with plastic wrap, for three hours or longer.
- Step 3
Preheat oven to 400 degrees. Arrange the chicken pieces in a baking pan, brush with the oil and bake 20 minutes. Turn the pieces over and bake 20 to 25 minutes more, basting occasionally.
- Step 4
Remove chicken pieces to a warm serving platter. Add water, if necessary, to the baking pan and stir over a high heat until the sauce is somewhat reduced. Pour sauce over chicken and serve with rice pilaf.
Private Notes
Comments
I made this dish exactly per the recipe. It was flavorful and moist. I served it with rice and curried vegetables. Although it wasn't specifically stated, the covered chicken with rubbed spices should be stored in the refrigerator, not on the counter.
Have made lots of traditional Indian food (taught by my Punjabi neighbors), so felt comfortable making mods: first, added heat with fresh serrano (swapping out some of the cayenne), mashed cumin seed in mortar/pestle with the garlic, chili, spices, and juice, backed down the salt by half (as others recommended), and used chicken tenders (had them on hand), throwing them on the grill over 400-degree heat, but not direct flame. Next time will add a touch of oil to moisten the paste for grilling.
Have made lots of traditional Indian food (taught by my Punjabi neighbors), so felt comfortable making mods: first, added heat with fresh serrano (swapping out some of the cayenne), mashed cumin seed in mortar/pestle with the garlic, chili, spices, and juice, backed down the salt by half (as others recommended), and used chicken tenders (had them on hand), throwing them on the grill over 400-degree heat, but not direct flame. Next time will add a touch of oil to moisten the paste for grilling.
Upped the hot spice to 2 tsp., but because I find cayenne a bit too aggressive and with fewer distinguishable flavor notes, I substituted a 1tsp of Aleppo pepper for the cayenne. May try it with Piment d'Espelette, for even more character, and subtler heat. This recipe also works with two healthy sized whole breasts, skinned and boned, and cut into thirds on the bias, providing six portions. Finally, 2 Tbsp. of oil should be sufficient. Recipe should note that a metal or range-top pan is best.
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