Oven-fried chilli chicken

Oven-fried chilli chicken

By
From
Indian Food Made Easy
Serves
6
Photographer
Vanessa Courtier

These delicious joints of chicken are crisp on the outside and juicy on the inside. They are my idea of perfect sharing food, especially if men and TV are involved. The flavours are clean and simple and the cooking process is easy. I like to serve these fresh from the oven, so all I do is throw them in when my friends are having their first drink and they are ready just in time. The green chilli is hot but it is the flavour that is really important here, so scrape out the seeds and cut off the membranes, if you wish, to minimise the heat.

Ingredients

Quantity Ingredient
800g chicken joints, skinned and forked all over
3 tablespoons vegetable oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 teaspoon cumin powder
4 slices white bread, crumbled
1 large egg, beaten
1 lemon, cut into wedges, to serve

Marinade

Quantity Ingredient
10g fresh ginger, peeled and roughly chopped
25g garlic, peeled
2-4 green chillies, seeds and membranes removed, if wanted
1 teaspoon salt, or to taste
1 teaspoon garam masala
1 tablespoon lemon juice
2 tablespoons vegetable oil

Method

  1. Blend all the marinade ingredients into a paste and place in a non-metallic bowl. Add the chicken and coat well in the paste. Leave in the fridge to marinate for a couple of hours or overnight. Bring back to room temperature before cooking.
  2. Preheat the oven to 225°C. Pour the oil into a roasting tin large enough to accommodate the chicken in one open layer. Place the pan on a high shelf in the oven to heat up for 15 minutes.
  3. Mix the salt, black pepper and cumin powder into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off, and roll in the spicy crumbs, ensuring an even coating on all sides. Dip into the egg and add a second coating of crumbs.
  4. Place the chicken in the oiled roasting tin and cook for 20 minutes. Then lower the oven temperature to 200°C, turn the chicken over and cook for another 15–25 minutes (depending on the size of the joints) or until cooked through. Serve with lemon wedges.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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