This is a Madhur Jaffrey dish. It’s really nice at room temperature, so it makes great picnic food and also a convenient dish to cook ahead and then serve.
I wrote this in 2012:
I’ve made this many times in my life, always on a BBQ until this week. A wood or coal fire is obviously best. Use thin cuts of meat: chicken ribs if you are in Australia, maybe the stick bit of the wing in other places which don’t seem to do the ‘rib’, more’s the pity; boneless thigh cut into small chunks and put on skewers
In Geneva I can not get the cuts I would prefer to use: boneless thigh doesn’t seem to exist and as for the rib, forget it. Not to mention being BBQless. In an electric oven, I suggest thighs – I found them more successful than the drumstick, maybe because they permit more even cooking. I covered them with foil at a point where I wanted to cook them a bit more without having them burn. Not perfect by any means, but it worked.
2020 update: you can also do this in a covered pan on top of a hotplate. Make it more liquidy to begin with and dry out towards the end.
Spicy Baked Chicken Masaledar Murghi
Preparation: 30 mins
Marinating: 3 hours
Cooking: 60 mins
- 1.5 kgs chicken pieces
- 6 tblsp lemon juice
- 2-3 garlic cloves, mashed
- 3 tblsps veg oil
- 1 tblsp cumin
- 1 ” paprika
- 1 ” tumeric
- 1 1/2 teasp cayenne
- 1 1/2 teasp black pepper1. Mix all ingredients less chicken and oil in bowl.2. Rub well over chicken pieces pushing into flaps and into slits along drumsticks.
3. Spread on baking tray, set aside for 3 hours.
4. Brush top of chicken with oil. Bake in preheated oven for 30 mins each side, baste occasionally.
If I don’t have cayenne, I combine hot paprika and mild. I
If cooking in a frying pan, I put oil/ghee down first and then add the chicken in all its basting paste.