Ingredients: Bone-in skin-on chicken breast - 2 Turmeric powder - 1 tsp Red chili powder - 2 tbsp Garam masala - 1 tsp Ginger paste - 1 tbsp Garlic paste - 1 tbsp Lemon juice - 2 tbsp Salt - as required Oil - as required Optional (for making gravy) Tomato - 3 Onion - 2 Garlic cloves - 3 Other veggies ( potato, broccoli, etc) - as required Red chili powder - 1 tsp Turmeric powder - 1 pinch Garam masala - 1/2 tsp Oil - 1 tsp Salt - as required
- Combine all the ingredients except for the chicken and oil in a bowl.
- Add a few tsp of oil to make it into a thick but spreadable paste.
- Make several deep cuts on the chicken breasts through the skin and into the flesh on all sides.
- Loosen the skin a little by sliding a finger through the slits. If you don’t want the skin, leave it on first and then remove it after it is done cooking. Otherwise the chicken flesh will be dry.
- First take a little of the masala and push it into the slits made in the flesh.
- Take a little more masala and spread it under the skin. Loosening the skin earlier helps with this.
- Spread the remaining masala all over the chicken making sure to coat evenly.
- Cover and marinate the chicken in the refrigerator for at least 2 hours, up to overnight.
- Preheat oven to 375F.
- Lightly oil the rack/tray used for placing the chicken on.
- Optional step to make gravy:
- You can use a combination of a wire rack for placing the chicken, and a baking dish at the bottom for catching all the juices. This will lead to a crispier chicken.
- Roughly chop onion, tomato, and other veggies and place in baking dish along with all the other ingredients. Smash it together lightly with your hands.
- The juices and oil from the chicken will drip into the dish and make it into a gravy.
- Place the chicken on the rack/tray.
- Lightly sprinkle a little oil on both sides of the chicken.
- Place the baking dish, if making gravy, in the lower middle row in the oven and the chicken tray on top of it.
- Cook for 30 minutes without disturbing the chicken.
- After 30 minutes, move it as high as you can without the chicken touching the top grill.
- Broil on high for 5 minutes, then flip the chicken and let it broil for another 5 minutes. This will help to crisp up the chicken skin on both sides.
- Remove from oven and check if it is cooked by gently prying apart in the thickest part all the way to the bone, with a knife and fork. If it looks very pink, place back in the oven for another 5-10 minutes. Note that the chicken will continue to cook for a little bit after it is removed from the oven. Place back in the oven only if it looks completely uncooked. Else, just rest the chicken for 5 minutes and it should be cooked through.
- Enjoy hot with a side of rice, roti, dosa, etc.