Showing posts with label baked chicken. Show all posts
Showing posts with label baked chicken. Show all posts

Tuesday, March 26, 2019

Baked chicken (Indian version)

Do you crave a chicken recipe loaded with vegetables like a one pot meal ? Then this is a treat for you !This is my version of baked chicken. I have cooked it in a cast iron skillet.
Foods cooked in cast iron skillets have a deep flavor color and more healthy too. I bought my Ozark trail cast iron skillet  from walmart some years back. I got it on a clearance sale for just $7 for that set of 3 skillets. Cast iron skillets comes very handy to prepare baked foods, omelet, crispy sandwiches and the list goes on.
In this recipe, I have made a curry infused Indian version of baked chicken along with some vegetables. This dish seems like a full meal for us for dinner as well as for the next day's lunch. So try this if you are looking for a healthy chicken recipe with an Indian touch and let me know how much you like it !

Marinated chicken getting fried a little.

Baking the chicken
Chopped vegetables.
After baking.
Place the chicken in a serveware.
After removing the chicken, saute  the vegetables.
Add sauces.

Cook it to tender crispy.

Pour over the baked chicken.

Baked chicken with vegetables and beetroot raitha


Leftovers can be used in making sandwich. 


Special appliances needed:
Heavy cast iron pan (preferably 10 - 12 inch dia).
Oven.
Tongs to flip the chicken

Ingredients:
Chicken thighs (skinless) - 3 lb
Extra virgin olive oil - 1/4 cup
To marinate:
Sea salt - 2 tsp (to taste)
turmeric powder - 1 tsp
fat free Indian yogurt - 1/2 cup
ginger garlic paste - (ginger 2 inch , garlic - 1 whole)
red chili powder - 1 tsp
coriander powder - 3 tsp
curry masala powder - 1 tsp
pepper , cumin powder - 1/2 tsp each
Method:
Remove the skin off the chicken pieces. Rinse in water for 2 to 3 times to remove any residue.
Do small slits over chicken pieces. Keep aside.
Grind peeled ginger and garlic together to a fine paste.
Mix everything said for marination together.
Apply over chicken and toss well. Let it sit for an hour or overnight inside fridge.
Preheat oven to 350 deg C.
Heat a heavy cast iron pan (12 inch size).
Spread the oil on the pan.
Place the marinated chicken and cook 5 mins each side.
Then keep the pan  inside the oven and bake for 30 mins. Flip and cook again for 20-30 mins or until crispy and reddish brown in color.
Take the pan out. Check for perfection in salt and cooking.
Place all the chicken pieces on a serveware. Close tightly to keep the chicken moist.
Now we start to prepare vegetable topping.

Vegetable topping: (vegetable salad).
Zucchini - 1
green bell pepper - 1 (small)
red onion - 1
Sweet mini pepper - 4 (optional)
cilantro - handful
lemon juice - 2 tbsp
hot mustard sauce - 2 tbsp
hot sauce - 1 tsp
EV olive oil - 1 tbsp
salt - very little
chili powder - 1/4 tsp
turmeric powder, pepper , cumin powder - 1/2 tsp

Method:
Heat the same cast iron pan with oil (without washing) over stove.
Add all the vegetables together and toss for few minutes.
Add the masala powders, salt, lemon juice, hot sauce, mustard sauce, toss well and switch off.
Pour this over baked chicken. Serve hot.

Serving suggestion:
Serve as main course meal with beetroot raitha or any raitha or salad and bread / roti.
Leftovers can be used to prepare sandwich.

Monday, April 17, 2017

Apple capsicum chicken

We started liking brown rice after having it prepared by our friend Uma. After that I too bought a pack of brown rice and trying some new recipes. Brown rice cooked with rice is served as a  side in this recipe.  This chicken recipe is my very own creation. This is a less spicy version of chicken. The green apple makes the dish more tangy and delicious. Feel free to make this with any apple and vary the spice level as per taste.
Apple capsicum chicken with quinoa brown rice and broccoli 


Sautéed apple capsicum 

Baked chicken with apples and capsicum

enjoy !

To marinate:
Chicken (white meat) - 1 lb
salt - to taste (1 tsp)
pepper powder - 1 tsp
cumin powder - 1 tsp
turmeric powder - 1/4 tsp
curry masala powder - 1/2 tsp
lemon juice - 1/2 fruit
olive oil - 1 tbsp
Ginger garlic paste (ginger -  2 inch + peeled garlic - 6 )

Cut the chicken white meat into small pieces.
Marinate with everything above for 1 - 2 hours.
Preheat oven to 400 F for 10 minutes.
Coat a baking tray with olive oil and spread the marinated pieces.
Bake for 15 minutes., check if its cooked (by slicing). Reduce heat to 350 and bake again for 5 minutes to get a golden red color.
Switch off, keep the baked chicken in an airtight container or just fold the aluminum foil to keep the moisture of the chicken (otherwise it gets dry).

Garnish:
Red capsicum - 1
green capsicum - 1
green apple - 1
olive oil - 1 tbsp
salt - to taste
lemon juce - 1/2 fruit
cilantro (chopped) - handful

Chop the apple and capsicums to small cubes.
Heat oil in a wok.
Gently sautée everything together along with salt and lemon juice for 2 minutes.
Mix this with the baked chicken, cilantro.
Bake again for 5 minutes at 350.

Apple capsicum chicken is ready!

Serve along with any sides like rice , vegetables .


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