Monday, June 15, 2009

Indian Chicken curry in Oven

Last week my friend Gita and myself were discussing about some healthy dishes. Here I should mention her creativity . She is very innovative at making many healthy and oil-less dishes. she asked me if I have any Indian version of chicken curries that can be made in a more healthy way. That was a brain storming question for me as my poor soul always craves for more grease:)
By the time something sparked me of my oven baked curry.
Actually I started making a curry like this whenever I get to make a batch of chicken for more people and if I run out of such a big wok and time:)
Moreover making a reddish curry in a wok may need a lot of oil and time. So I just told her about my version of making the Indian chicken curry in a conventional Oven and also admitted how kiddish is it to post it as a recipe.
But she encouraged me to post it.
So here is an Indian chicken curry made in oven .

Including this 'Indian chicken curry made in oven' to the event The potluck - chicken ' hosted by me.

Main Ingredient:
Chicken (with bones) - 2 lb

To temper:
olive oil - 2 tbsp
Onion - 1 (big)
curry leaf - 1 brig
cilantro , mint leaf - a handful
tomato - 2
fennel seeds - 1 tsp

To grind :
Paste 1.
fresh / dry Ginger - 2 inch
garlic - 4 pods

Paste 2.
curd - 1 cup
poppy seeds - 1 tsp
cumin seeds - 1/2 tsp
cinnamon - 1 inch
cardamom - 2
cloves - 4
fennel seeds - 1 tsp
black pepper - 1 tsp

chilly powder - 1tsp
coriander powder - 2 tbsp
turmeric powder - 1/4 tsp


Step 1:
Wash and clean the chicken. Chop it into big chunks.
Dry roast all the ingredients given in paste 2 except yogurt (curd) and grind them together with curd. (Other wise mix 2 tsp Shakthi garam masala powder with curd to get paste 2).
Add 1tbsp salt , turmeric powder,paste 2, chilly powder and coriander powder.
Keep refrigerated overnight, so that the pieces get well marinated.

Step 2:
Next day:
Remove the skin of ginger and garlic and grind them to a fine paste.
Chop the onion, tomato separately and keep aside.

Step 3:
Heat oil in a wok. Add fennel seeds. After it becomes red, add the chopped onion and fry well till it becomes golden brown.
Then add the chopped tomatoes and cook till it becomes mushy.
Now add the ginger garlic paste and fry well.
Then add the marinated chicken pieces .

Preheat the oven to 425 deg C.

Step 4:
Heat the wok for less than 5 minutes.
Now taste the masala and adjust the salt.

Step 5:
Now arrange the chicken pieces with masala on a baking foil / bake ware.
Cook it in 425 deg for 45 minutes. Stir it every 15 minutes.
After that keep the oven in broil mode and cook for 5 minutes.
Switch off and leave the chicken there for another 5 minutes.

Oven baked Indian chicken curry is ready!

Serving suggestions:

Serve hot with roti, chapathi or cooked rice.

This version doesn't require a big wok or more oil or care.
You can cook it side by side while making biryani or arranging the table.
All you need is just an hour. Enjoy!


Pooja said...

this will work out great for dinner parties.. thanks for sharing these viki..the logo of the potluck event looks so cute!

Saraswathy Balakrishnan said...

chicken curry in oven..nice idea and spicy yummy looking curry..maybe i will try this for my Father's Day Potluck..thanks for sharing honey

Priya Suresh said...

Wow suits prefectly for parties Viki...tempting dish!

Shama Nagarajan said...

yummy recipe..nice post

Pavithra Elangovan said...

Something for u in my blog..

Gita Jaishankar said...

Thank you very much dear...I am truly honored...I cant wait to try out your dish...looks so wonderful and delicious :)

Finla said...

Wow just looking to that chicken pieces i am drooling here.
Looks so spicy crunchy delicous.
Why coudn't you parcel that to me :-)

Pooja said...

Oh that is awesome! Must have been very delicious! I love the colour too!

lubnakarim06 said...

Oh God! you made it in oven....looks really superb! Love that aromatic fennel flavour.....yum....

Parita said...

looks perfect party dish!!

Poornima Nair said...

Great idea esp for large quantities...the curry looks yumm.

Varsha Vipins said...

Loved this viki..broling gives it a fried crunchy top..will try this..

Malar Gandhi said...

Bake and broiled chicken curry so interesting, why would you call this 'why post this as even a recipe'!! After looking at the picture...I wish that you did this(post) long before. Thanks a lot to Gita...she brought the best out of you!!

I am going to try this version for sure, loved its color!!!

Cynthia said...

I've never tried making it in the oven but have heard about cooking chicken curry in the oven... a friend of mine in canada says she cooks hers in the oven, that way, the entire house does not smell of curry :)

kittymatti said...

Im sure te flavours are gonna explode in this oven cooked dish!! looks good!!

Unknown said...

oh what an idea looks so interesting nice entry.

veena said...

hi ..
Chicken curry in oven ..Thats cool ...Tempting picture yaar ...

Ramya Vijaykumar said...

Thats a perfect take out dish and you will be the queen of the pot luck event :) so tempting!!!

Premyscakes said...

such a great idea viki, and for your information i tried your muslim biriyani, what to say???!!!! whole family enjoyed like anything.

Anonymous said...

I'm in the middle of making this (chicken is marinading) and have a question...

Do I put the marinade into the cooking tomatoes along with the chicken?

Whilst I'm here and hopeful of an answer is it definitely just 2 individual tomatoes, that's all I have with the exception of tinned ones? And, do I cover it at all in the oven, doesn't seem like I should but I worry that the sauce will cook away.

Vikis Kitchen said...

Silentboo: Yes, you can add the marinade into the tomato puree while cooking. I am sure it will taste good.
Tomato in tin or fresh ones works same in this recipe.
Sorry for the late reply.
Hope u got it correct...enjoy cooking!