I made this over girl's Valentine's weekend. My first attempt at Indian food went pretty well! This dish is traditionally made with drumsticks. I already had chicken breasts, so I went with that. The flavors in this chicken were really potent, and I can't wait to make it again. My friend Sadie gave me the awesome tip that this is usually served with fried onions in India. We fried up some onion to go with the chicken, and it absolutely made the dish!
Ingredients:
1 tablespoon paprika
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground tumeric
1/2 teaspoon cayenne pepper
3 tablespoons ginger, peeled and roughly chopped
10 cloves garlic, minced and divided
1/4 cup whole milk Greek yogurt
zest and juice from one lime
1/4 cup vegetable oil
2 1/2 teaspoons salt
12 chicken drumsticks or 4 chicken breasts
1/2 onion, sliced
Preparation:
1. In a small pan over medium heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
2. Add the spices to a food processor, along with the ginger, 7 cloves of garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
3. If using drumsticks, use a sharp knife to make 2-3 slashes in each drumstick.
4. Place the chicken (drumsticks or breasts) in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight. I usually store in a plastic bag overnight.
5. If using drumsticks, preheat oven to 450 degrees. Line a baking sheet with foil and set an oven-proof rack over the top of the foil. Spray the rack with nonstick cooking spray. Arrange the chicken on the rack, leaving a bit of space between the pieces. Roast drumsticks for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through. Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over.
6. If using breasts, preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat. Place chicken on mat. Baking for 30 minutes, flipping chicken after 15 minutes of cooking.
7. When chicken is almost finished, fry onion and 3 cloves of minced garlic.
8. Serve chicken with fried onions and garlic and rice.
Source: Once Upon a Chef
Ingredients:
1 tablespoon paprika
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground tumeric
1/2 teaspoon cayenne pepper
3 tablespoons ginger, peeled and roughly chopped
10 cloves garlic, minced and divided
1/4 cup whole milk Greek yogurt
zest and juice from one lime
1/4 cup vegetable oil
2 1/2 teaspoons salt
12 chicken drumsticks or 4 chicken breasts
1/2 onion, sliced
Preparation:
1. In a small pan over medium heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
2. Add the spices to a food processor, along with the ginger, 7 cloves of garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
3. If using drumsticks, use a sharp knife to make 2-3 slashes in each drumstick.
4. Place the chicken (drumsticks or breasts) in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight. I usually store in a plastic bag overnight.
5. If using drumsticks, preheat oven to 450 degrees. Line a baking sheet with foil and set an oven-proof rack over the top of the foil. Spray the rack with nonstick cooking spray. Arrange the chicken on the rack, leaving a bit of space between the pieces. Roast drumsticks for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through. Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over.
6. If using breasts, preheat oven to 375 degrees. Line a baking sheet with a silicon baking mat. Place chicken on mat. Baking for 30 minutes, flipping chicken after 15 minutes of cooking.
7. When chicken is almost finished, fry onion and 3 cloves of minced garlic.
8. Serve chicken with fried onions and garlic and rice.
Source: Once Upon a Chef