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Baked Indian spice chicken recipe

Baked Indian spice chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

Chicken quarters marinated in Indian spices and yoghurt and baked. Serve with your favourite Indian veg, rice and naan.

Kent, England, UK

11 people made this

IngredientsServes: 2

  • 2 chicken quarters
  • 1 small pot natural yoghurt
  • salt and pepper
  • 1 tablespoon tumeric
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala or ground fenugreek
  • 1 teaspoon curry paste or powder
  • 1/2 teaspoon chilli powder

MethodPrep:3min ›Cook:46min ›Extra time:1hr marinating › Ready in:1hr49min

  1. Rinse and pat dry the chicken with absorbent paper. Place into a non-metallic oven dish.
  2. In a bowl combine and mix well all the remaining ingredients. Pour over the chicken turning around to coat well. Cover with cling film and chill for a minimum of 1 hour or overnight.
  3. Pre-heat the oven to 190 C / Gas 5. Bake the chicken for 40 minutes or until cooked through. Remove the chicken from the dish and finish off by grilling both sides for 3 minutes each side to crisp up all sides. Serve with a lemon wedge and salad and chips.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Really good ! Well worth trying.-20 Sep 2011

30 Best Indian Chicken Recipes | Easy Chicken Recipes


Chicken Recipes- Among the many reasons that make Indian food a popular cuisine across the globe, one is the use of aromatic spices that truly give our curries an additional edge. Indian cooking offers a beautiful melange of herbs and spices, and if you are a fan of chicken, the you are in for a special treat. There are many lip-smacking options for you to go all out and indulge from a host of chicken dishes like the classic butter chicken to regional ones like chicken chettinad or chicken 65. The list is really endless, and we are not complaining. If you are wondering how to go about preparing mouth-watering Indian chicken dishes at home, we've got you covered with some of the best chicken recipes here.

About the recipe

This is a perfectly restaurant style of a chicken recipe made by marinating the chicken with spices and yogurt.

The spices which I have used are basic such as salt, chili powder, ginger garlic paste but additional ingredients added are chaat masala powder, kasoori methi, some oil in marinating chicken and food color to give more flavors.

The chicken used to make this recipe can be used as a whole or can be made by using just chicken leg quarters.

Here, I have used chicken leg quarters which is usually the quarter leg portion of the chicken.

The marination spice mixture is separately mixed with spices and yogurt and then coated to the whole chicken.

The chicken is then set to rest for 1 or 2 hours in the refrigerator in order to let all the spices absorb well and give a good taste to the chicken.

The marinated chicken should be cooked on both sides in the oven for at least an hour for it to cook well and become soft and juicy from inside.

This cooking which is done here in the oven can also be made without oven and I have already shared this recipe on my blog and do have a look at it.

Recipe Summary

  • cooking spray
  • 8 bone-in chicken thighs with skin
  • ¼ teaspoon garlic salt
  • ¼ teaspoon onion salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon ground thyme
  • ¼ teaspoon paprika
  • ¼ teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

Arrange chicken thighs on prepared baking sheet.

Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.

Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Indian Spiced Tray Baked Chicken with Veggies

Baked chicken is my favorite genre of food (if it’s legit to call a genre!) and there is no stopping to it since the time I had got my oven which is almost 2 years back from now! Oven-cooked chicken has something extra in it which always keeps me hooked and I keep on trying new recipes one after another.

Today’s recipe of Indian spiced tray baked chicken with veggies is an example of another such successful experiment. The name of this recipe is a mouthful and I don’t deny that at the same time making this Indian spiced tray baked chicken with veggies is worth every penny & effort of yours as it is one incredible dish packed in a single baking pan!

This recipe of Indian spiced tray baked chicken is very different from what I had tried so far. Baked chicken with potatoes is something we do frequently but chicken with eggplant? That’s new!

And I am always game for such experimental things which is why I could successfully create this spectacular dish at my own tiny kitchen and discovered some different yet amazing combination of flavors!

Thanks to Jamie Oliver, I discovered this stunning baked chicken recipe which proved to be a wholesome meal with not only delicious chicken but also delightfully tasty veggies.

Indian spiced tray baked chicken with veggies is really a spectacular dish for a reason. Because of all the veggies, this dish turns out so spectacularly colorful that it will perk you up instantly.

With the added aroma from the Indian spices, I bet you cannot stop feeling hungry as soon as you come in contact with this stunning Indian spiced tray baked chicken no matter how heavy your last meal was.

The chicken in this dish is crispy on the outside thanks to the skin and succulent on the inside infused with all good Indian flavors. And this perfect chicken is perfectly accompanied by loads of veggies which not only add extra crunch to the dish but also increases the nutrition level immensely without much of an effort.

If you cook for kids, this Indian spiced tray baked chicken would be an ideal recipe for you where you can hide veggies beneath the deliciousness of chicken for your little picky eaters.

First week of new year has already passed and I am still wondering how time could be so fast! It feels like yesterday when we had a nice family gathering on my birthday which falls on last but one day of the year.

And here I am today, spending the second weekend of the year inside my cozy blanket and craving for some hot chicken stew to soothe my sore throat. There is so much to do but so little time! Isn’t it UNFAIR?

At the time of such suffering, life does feel unfair, but when I look at such gorgeous food like this Indian spiced tray baked chicken, life feels like worth living again!

Well, I am old enough now to understand that life is not fair to anyone until and unless you take charge of it. So, there is no point in arguing with something as abstract as life and I better take charge of the tasks at hand.

Thankfully my today’s task is pretty simple and I guess I am successfully wrapping it up. This recipe of Indian spiced tray baked chicken with veggies is outstanding enough to make you crave for it on its own without me giving too much effort!

I would only add that it is childishly easy to make and you won’t have to recall a whole list of spices just because it is Indian spiced you would only need 3 things – turmeric, mustard seeds and curry leaves – to create this incredible delicacy at home.

This recipe of Indian spiced tray baked chicken with veggies is adopted from Jamie Oliver’s recipe in his Food Tube channel. When I first discovered it, baked chicken had already won my heart on top of it the ‘Indian spiced’ factor had me bowled over.

Initially I was surprised to see eggplant with chicken as it is not a common combination in Indian cuisine but I had my trust on Jamie Oliver and thank God I did!

It is indeed a different recipe but what fun in cooking if you don’t experiment! If you too love to cook as much as I do, you will surely agree with me that such experiments are the real fun of cooking and when they turn out to be as successful as today’s recipe, you just feel out of the world! Am I not correct?

You can add more experimental elements into this and make it your own signature dish nevertheless this Indian spiced tray baked chicken with veggies is definitely going to be a showstopper every time you serve it to your friends and family!

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How to make this recipe

The technique of making baked chicken breast is easy the key is getting the timing down. Because it's so lean, it can be easy to over cook chicken breast. Too little cooking time, however, can lead to a big mess of food poisoning – trust me, nobody wants that!

There are some basic kitchen tools that can help you get the job done right.

Meat Mallet

Chicken breasts are naturally uneven in size and thickness one end is much larger than the other. As a result, you can end up with chicken that’s cooked perfectly on one end and undercooked on the other. Using a meat mallet will help ensure that the chicken cooks evenly all the way through.

There are two sides to a meat mallet, a flat side and a spiked side. The flat is side is for pounding and the other is for tenderizing.

Place the chicken breasts onto a cutting board and cover them with a layer of plastic wrap. Using the flat side of the mallet, lightly pound the breasts so that all sides of the chicken are roughly the same thickness. Don’t pound it out too thinly we’re not making a chicken scallopini!

Meat Thermometer

Chicken and other poultry are considered safe for eating when the internal temperature reaches 165 degrees Fahrenheit. You may hear people suggest to cook chicken until it is “no longer pink in the center”. While it is true that properly baked chicken breast isn’t pink, using an instant-read meat thermometer is the safest way to know for sure.

Insert the thermometer into the thickest part of the chicken breast. Chicken will continue to cook for a few minutes after it is removed from the oven. This is known as carryover cooking. To compensate for this, remove the chicken from the oven when the thermometer reads 162 degrees. Place it onto a cutting board and tent it with some aluminum foil so it stays warm.

Baked Chicken Breast Cook Time

When you make large beef roasts, or even a whole chicken or turkey, the cooking is done “low and slow”. However, this isn’t the case with baked chicken breast.

To keep the breasts juicy and flavourful, you want to cook them at a higher temperature. On the other hand, cooking them at too high of a temperature will dry the chicken out. An oven temperature of 375 or up to 400 degrees F is appropriate.

Depending on the size of the chicken breasts (please see notes in the recipe card itself… here), the total cooking time will be anywhere between 22 and 30 minutes.

If you have a side dish that you want to cook at the same time, you can reduce the oven temperature if necessary, but try to avoid this if possible. I like to cook the side dishes while the chicken is resting.

By the way, allowing baked chicken breast to rest for 10 to 15 minutes after cooking is very important. If you cut into the chicken too soon, all of the juices will run out.

Baked Chicken Breast Spice Rubs

You can cook chicken breast either using a simple marinade or spice rub.

Spice rubs are also sometimes called a dry rub because no liquid is needed to bring out the flavour in the chicken besides a bit of olive oil of course.

The spice rubs I've included in the recipe card below are very simple combinations of spices you're already likely to have on hand at home in your spice drawer!

I've included an Italian seasoning, Indian seasoning and a classic Paprika-based seasoning if you're looking to use your chicken breasts in a more versatile way.

The classic seasoning pictured above is actually one of my go-tos for meal prep because the chicken is still flavourful while remaining relatively neutral, so you can add this type of chicken to just about anything from tacos to wraps, salads, homemade pita pizzas, casseroles and more.

Below is how the baked chicken breast looks once it's all cooked. There are so many more spice combinations that you can use for dry rubs as well so don't be afraid to get creative and mix and match different spices.

I usually start with garlic and/or onion powder along with some salt and pepper for general seasoning and then I will add my secondary spices like chili powder and cumin, or rosemary and basil. Curry powder is the star of the seasoning for my Indian-inspired seasoning mix, for example, and I use a combo of parsley, basil and oregano for the Italian chicken breasts. It all depends on what type of chicken you're feeling that day!

Baked Chicken Marinades

Now the marinades, as opposed to the dry rubs, are comprised of wet and dry ingredients and require that the chicken marinates in the liquid for at least 15 minutes to really soak up the flavours.

The dry rubs you can throw right into the oven right after seasoning so they are my go-to for when I need to cook chicken quickly, but marinades really help seal in the moisture of the chicken and are totally worth doing if you have that extra little bit of time.

The best part about chicken marinades is that they can also sit overnight or sometimes even in the freezer! You may want to check out this post that contains 20 easy chicken marinades if you're looking to get creative but if you're just wondering where to start, I've listed 3 classic marinades in addition to the spice rubs below.

The first is a Greek chicken marinade that I make ALL the time and used to be a classic in my childhood. All you need is some tzatziki or a side of potatoes and veggies and you're set for dinner! It also makes for great meal prep.

The second marinade is an Asian marinade that also works really well for chicken thighs and you can bake the chicken using this marinade or you can grill it. It's so versatile and again, it goes with pretty much everything. Even just a side of broccoli or some noodles make this chicken breast a full meal.

The last marinade is a simple honey mustard marinade that, again, goes with everything. I prefer to cook this chicken breast up alongside some root vegetables on a sheet pan in order to meal prep for lunch or cook for dinner. Super easy and simple!

Side Dish Ideas for Oven Baked Chicken

The side dish options are absolutely limitless for these baked chicken recipes!

Besides the full meal ideas listed above, you can go ahead and pair these baked chicken breasts with just about any side dish and you'll have a healthy lunch or dinner ready to go in no time.

Personally what I like to do is prepare the side dish of choice while my chicken is baking in the oven. It's a super smart way to efficiently prepare your food and saves you so much time in the kitchen.

Here are my favourite healthy side dish ideas to pair with these oven baked chicken breasts:

  • Steamed broccoli
  • Roasted root vegetables like carrots, parsnips, baby potatoes
  • Frozen sweet potato fries
  • Sidekicks noodles packets or Uncle Ben's rice packs
  • Sautéed spinach and garlic
  • Frozen vegetable stir fry
  • Cauliflower & cheese sauce
  • Baked potatoes

Reheating Leftover Chicken Breast

Now, I know one of the chief complaints about leftover chicken is that you sometimes get a funky taste that you just can't get rid of. I have a few strategies for avoiding this but obviously any type of food is never going to be as good leftover and reheated as it is when enjoyed fresh.

However, you can make leftover chicken taste better by doing the following:

  • Undercooking the chicken slightly before reheating – I will usually knock 5 minutes off the cook time in the oven and then reheat the chicken for 2 minutes in the microwave so that the microwave ends up cooking the chicken more and not overcooking it
  • Add some water before reheating – this is my go-to with most food items that I'm throwing back into the oven or microwave to reheat. Splash a tiny bit of water overtop of your chicken and then microwave for 2 minutes
  • Try reheating your chicken breast using a skillet I find reheating in a skillet with a splash of water sometimes mitigates the gamey taste you can get with leftover chicken, especially if you add a bit of extra seasoning or sauce while sauteeing
  • Add extra sauce – Yes, this seems obvious but sauces (buffalo wing, honey mustard, BBQ, etc) can really help to mask the funky chicken taste
  • Use a lemon or rosemary-based marinade– according to an article over at Serious Eats, lemon and rosemary have special compounds that help during the cooking process to minimize that yucky leftover taste

Making Multiple Baked Chicken Recipes at a Time

Baking multiple different kinds of chicken breast at a time is super easy with my fave meal prep hack!

Let's say you want to make all three of the marinades or all three of the spice rubs at once. Well, it's really simple to do and is great when you're wanting to meal prep different flavours of chicken for different recipes during the week.

All you have to do is make little dividers using tin foil as shown below and bake for the times directed in the recipe card at the end of this post.

If you're just making three or four chicken breasts but using different seasonings make sure to adjust the amount of each spice in four. You can easily adjust this on the recipe card below to make enough seasoning for a single portion and then just bake as usual but enjoy a variety of different seasonings all week!

More Chicken Breast Recipes

If you're looking for some more easy ways to cook chicken breasts, then you have to try the below recipes! They're also made using pantry staples as sauces and these three recipes are also sheet pan recipes so you can minimize clean up and cook time. They'll become your new meal prep go-to recipes in no time!

Tools for Making Baked Chicken Breasts

  • Grab some glass meal prep bowls to store your baked chicken breast
  • Or you can chop it up and store in small 12-oz mason jars as pictured above. I do this when I have used multiple seasonings
  • I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
  • Get a meat thermometer to make sure your chicken is cooked through
  • A food scale is also handy for measuring your chicken breasts to get a more accurate idea of cook time
  • Finally, a meat mallet comes in handy if you want to flatten out your chicken to reduce cook time

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  • 1 medium chicken, cut in 8 pieces
  • 6 cloves garlic
  • 1 tsp salt
  • 2 Tbsp Gorria pepper, ground
  • 6 Tbsp olive oil
  • 2 medium onions, cut in thick slices
  • 2 sweet red peppers, cut into ½ inch strips
  • 4 oz slice of Bayonne or other dry ham, diced
  • 1 cup white wine
  • 3 medium tomatoes, peeled (or not), and diced

Pound salt, garlic, and Gorria pepper into a paste. Stir into 1 Tbsp oil. Rub all over chicken pieces.

Place chicken in a large, deep roasting pan and put it in the oven. Roast for 15 minutes until well colored.

Reduce heat to 350°F and add onions, peppers, and ham. Drizzle olive oil all over and roast for another 15 more minutes.

Add the diced tomatoes and wine. Cook for an additional 20 minutes until the chicken is cooked, the vegetables are soft, and the sauce thickened.

Chicken Biryani

Bring water, 1 teaspoon of the salt, and the saffron to a boil in a medium saucepan. Add the rice and cinnamon stick, cover and reduce heat simmer 20 minutes or until liquid is evaporated. Discard the cinnamon stick.

Sprinkle chicken with 1/2 teaspoon of the salt. Heat oil in a large non-stick skillet over medium-high heat. Add chicken, sauté 5 minutes or until lightly browned. Remove chicken from the pan, cover, and keep warm.

Add onion and 1/2 teaspoon salt to the pan. Cover, reduce heat to low, and cook 10 minutes until lightly browned. Add curry and the next 5 ingredients (through chiles) and cook 3 minutes, stirring frequently. Add yogurt, stirring with a whisk, cook 3 minutes or until slightly thick, stirring constantly. Add chicken and raisins. Cook 4 minutes or until thoroughly heated. Add rice stir well to combine. Sprinkle evenly with cashews and cilantro.

Indian Butter Chicken

Please do not let the ingredient list put you off from making this recipe. It is delightful. And full of aromatic spices and deep flavor. I found this recipe on one of my favorite food blogs, Katie posts her weekly menu on her Facebook page and when I saw this dish listed, I knew that I needed to make it STAT. I love Indian food and love how it can bring chicken to whole new, un-boring levels.

This recipe uses a few more pots and gadgets than I usually like, but it is so good that I did not even care. I would double the sauce and freeze half for another night when you need a bit of exotic in your life and toss it with some sauteed pieces of chicken (or even a rotisserie chicken) and call it dinner. I love the fresh cilantro and lime at the end, it adds just enough freshness that you need to balance all of the earthy flavors going on.

My husband walked into the house while I was making this an said that it was one of the best smells that he has ever smelled. That says a lot coming from Mr. Meat and Potato. And, my boys loved it and both finished their plates. I told you that it is good.

1 onion chopped
2 Tablespoons freshly grated ginger
2 cloves minced garlic
1 jalapeno, seeded and minced (I used half, the kids were eating this too)
1 Tablespoon olive oil
2 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 (6-ounce) can tomato paste
2 1/2 cups chicken broth
1/2 cup heavy cream
2 bay leaves
1 1/2 pounds boneless, skinless chicken breast cut into small cubes
1/2 teaspoon freshly grated pepper
1 teaspoon salt
1/4 cup butter
lime wedges
chopped cilantro
cooked Basmati rice (cook according to package directions and set aside)

In a large saute pan coated with olive oil, cook the onions, jalapeno, ginger, and garlic over medium-high heat. Cook for about 5 minutes or until slightly browned.

Add the garam masala, chili powder, cardamom, and coriander. Cook for two more minutes, stirring frequently. This is where your house starts to smell amazing.

Scrape the onion and spice mixture into the bowl of a food processor. Add the tomato paste and chicken broth and process until smooth.

Add the puree back into the saute pan and add the bay leaves and the cream. Let come to a boil and reduce heat and let simmer until it has reduced to about 3 cups. It takes about 5 to 7 minutes. Stir frequently. Pour the mixture into a large bowl and set aside. I clean out the pan and get it ready to cook my chicken.

Dry the chicken well with paper towels and season generously with salt and pepper. Preheat the pan to high. Add the chicken and 1 Tablespoon butter. Cook the chicken until it starts to brown and turns opaque. About 3 to 4 minutes.

Add the sauce back to the pan and cook over medium heat until the chicken is cooked through. Add the remaining butter to the sauce and stir until it is melted and incorporated.

Add some rice to a bowl and spoon the Indian Butter Chicken over top. Squeeze a lime wedge over it and sprinkle with cilantro leaves.

Dive in.

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