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Baked chicken curry

Baked chicken curry

Sunita Bhuyan
A delicious chicken curry; easy to rustle up without compromising on the taste.
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 30 minutes
Course dinner, lunch, Side Dish
Cuisine Indian

Ingredients
  

  • 1 kg boneless chicken thighs, cut into small bite sized pieces
  • cup Greek yogurt
  • 2 tbsp tandoori masala
  • 2 tsp coriander powder
  • 1 tsp chilli powder (optional)
  • tsp gram flour
  • juice of half a large lemon
  • 2 fresh green chillies, stalks removed and slit a little upwards from the thicker end
  • 4-5 cardamom pods, split at one end
  • 2 1inch pieces of cinnamon
  • 2 tsp garam masala powder
  • salt to taste
  • 2 tbsp olive oil

To be ground together (I used a mortar and pestle)

  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 3 green chillies

Instructions
 

  • Add the chicken pieces to a baking dish.
  • Apart from the garam masala powder, add all the rest of the ingredients to the chicken and mix well.
  • Cover the dish with cling film and leave to marinate for at least 30 minutes.
  • Pre heat the oven at 180 deg C.
  • Remove the cling film and place the baking dish in the centre of the pre heated oven and bake for 30 minutes.
  • Stir and bake for another 20-30 minutes or till the chicken is cooked completely and the gravy thickens slightly. It will thicken further on cooling. Stir in between.
  • Stir in the garam masala powder just before the last couple of minutes of baking.
  • Remove from the oven and serve hot with rice or Indian flatbreads. We had ours with some phulka and salad.

Video

Keyword baked chicken, baked chicken curry, baking, chicken curry, cooking with spices, greek yogurt, non vegetarian recipes, spices