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


  1. Combine all the ingredients except for the chicken and oil in a bowl.
  2. Add a few tsp of oil to make it into a thick but spreadable paste.
  3. Make several deep cuts on the chicken breasts through the skin and into the flesh on all sides.
  4. 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.
  5. First take a little of the masala and push it into the slits made in the flesh.
  6. Take a little more masala and spread it under the skin. Loosening the skin earlier helps with this.
  7. Spread the remaining masala all over the chicken making sure to coat evenly.
  8. Cover and marinate the chicken in the refrigerator for at least 2 hours, up to overnight.
  9. Preheat oven to 375F.
  10. Lightly oil the rack/tray used for placing the chicken on.
  11. Optional step to make gravy:
    1. 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.
    2. 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.
    3. The juices and oil from the chicken will drip into the dish and make it into a gravy.
  12. Place the chicken on the rack/tray.
  13. Lightly sprinkle a little oil on both sides of the chicken.
  14. Place the baking dish, if making gravy, in the lower middle row in the oven and the chicken tray on top of it.
  15. Cook for 30 minutes without disturbing the chicken.
  16. After 30 minutes, move it as high as you can without the chicken touching the top grill.
  17. 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.
  18. 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.
  19. Enjoy hot with a side of rice, roti, dosa, etc.