/ Saturday, December 26, 2009 / 15 Comments / ,

Spicy Baked Chicken-Masaledar Murghi

Indian food is just fantastic, whether it’s from the North or South region, I just love it. So, I thought I will share several fabulous Indian food recipes with all of you before the New Year. I will start with the Spicy Baked Chicken recipe today. This is a no fuss recipe, all you have to do is let the chicken marinate for a few hours before baking it in the oven. Try it.

Recipe adapted from Madhur Jaffrey's Indian Cooking

Spicy Baked Chicken


1 Tbsp Ground Cumin
1 Tbsp Paprika
1 ½ tsp Cayenne Pepper
2 tsp Ground Turmeric
1 ½ tsp Freshly Ground Black Pepper
2 ½ tsp Sea Salt, or to taste
3 Cloves Garlic, peeled and mashed to a pulp
6 Tbsp Lemon Juice
1.5 kg (3 ½ lbs) Chicken Pieces
3 Tbsp Vegetable Oil


Combine the cumin, paprika, cayenne pepper, turmeric, black pepper, sea salt, garlic, and lemon juice in a bowl. Mix well. Rub the mixture over the chicken pieces. Spread the chicken pieces in a shallow baking tray, skin side down, and set aside for 3 hours.

Preheat the oven to 200˚C (400˚F). Brush the tops of the chicken pieces with the oil. Baked the chicken in the oven for 20 minutes. Turn the chicken pieces over and bake for another 25 minutes or until the chicken is tender. Baste the chicken pieces with the drippings about 3 times.
Serve immediately.

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  1. Sounds delicous :)

    Yesterday my boyfriend and I tried your Claypot Chicken Rice, but we had problems finding the right amount of ingredients. Could you please add how many people each recipe serves?

    I don't want to ask you to edit each of those you've already posted, that would surely be a lot of effort, but maybe you could make a start in the future :)

    Thanks thanks

  2. @Anonymous: Hi there, most of my recipes are for 4 serving unless stated. Thanks for trying out the recipe.

  3. This looks so very appetizing! I will have to make them soon!

  4. I see, thanks a lot, makes things much easier ;)

  5. This sounds delicious. Great flavors!

  6. very nice blog......
    i like your posting ,this is the better blog.


  7. Hello!
    i did this for lunch, it was fantastic! i had all the spices too which was a first and it was very easy not to mention delicious :)
    even though i didn't marinade it enough it turned out great, and i wouldn't change it at all (except for the salt, i'll add a bit less next time)


  8. It's a nice posting ,i like it ,
    thank you for this kind of posting,
    this is a real good page.


  9. I tried this for dinner tonight and it was awesome! I couldn't stop licking my fingers...

  10. I made this a few times already. Very full of flavor with a nice kick. It's my kind of chicken!

  11. Thanks for this recipe. I tried it yesterday, its a good one. Once the spices are roasted , ground and kept ready , very quick too. The only slight negative was that the chicken could have been more juicy. Any way I can ensure this?I baked some pieces with the skin on and some without, those baked without skin were less juicy. I did blast the chicken with oil twice.

  12. @Anonymous: I am glad you like the recipe. Unfortunately, baking or roasting chicken with skin on is always juicer than skinless chicken.

  13. Very good... Add a few chopped spicy dried peppers to make it hotter.

  14. Made this last night! And the good news is, it's even better the next morning! It was very good with garlic green beans, rice and dal!

  15. Oh by the way, I let the chicken cook covered with foil for the first 20 minutes and uncovered for the remaining 25. I think that kept it from drying out. And for my money, unless you are using a chicken breast with the bone and the skin, the breast will dry out no matter what...



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