MASALEDAR CHICKEN RECIPE RECIPES
SPICY BAKED CHICKEN (FROM INDIA) -- MASALEDAR MURGHI ...
From Madhur Jaffrey's Indian Cooking. I've been vegetarian on and off, so I'm not sure if I've ever tried this, but my husband *loves* it. ***cayenne & paprika*** You can combine them in any amount you like, as long as you use a total of 1 1/2 tablespoons. (I usually just use a little bit of cayenne and a LOT of paprika, so the kids can eat it too.) I use chicken legs (because they are cheap) and the marinade covers about 10 legs.
Total Time 3 hours 55 minutes
Prep Time 3 hours
Cook Time 55 minutes
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine cumin, paprika, cayenne, turmeric, black pepper, salt, garlic, and lemon juice in a bowl and mix.
- Rub this mixture over the chicken pieces, including into flaps and along leg bones.
- Place the pieces in a shallow baking dish, cover with plastic wrap, and set aside (I refrigerate) for at least 3 hours.
- Preheat oven to 400F (200C) and brush the tops of the chicken pieces with oil.
- Bake 20 minutes.
- Turn the pieces over and bake another 25 minutes or until tender.
- Baste the chicken with drippings 3 or 4 times.
- If there is sauce remaining after baking (I say "if" because I've never done this part!), pour it into a small pot and boil until somewhat reduced.
- Arrange chicken on a platter and pour the reduced sauce over them.
Nutrition Facts : Calories 636.7, FatContent 47.5, SaturatedFatContent 11.9, CholesterolContent 181.1, SodiumContent 1336.9, CarbohydrateContent 5.5, FiberContent 1.5, SugarContent 0.9, ProteinContent 45.9
PANANG CURRY WITH CHICKEN RECIPE | ALLRECIPES
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Use 4 tablespoons curry paste from a fresh curry paste recipe or 5 tablespoons pre-made curry paste if time does not permit making your own paste
Provided by wiley
Categories World Cuisine Asian Thai
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Nutrition Facts : Calories 596 calories, CarbohydrateContent 18.5 g, CholesterolContent 46 mg, FatContent 51.2 g, FiberContent 3.1 g, ProteinContent 22.3 g, SaturatedFatContent 43.5 g, SodiumContent 980.5 mg, SugarContent 9.4 g
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