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Recipe: Spicy Baked Chicken (Masaledar Murghi, Indian)

Main Dishes - Chicken, Poultry
SPICY BAKED CHICKEN (MASALEDAR MURGHI)

"This dish can be made either grilled or baked. The only preparation is to marinate the chicken for about 3 hours. It has a luscious red look from the spices. If you want milder spicing, increase the paprika and decrease the cayenne for a total quantity of 1 1/2 tablespoons."

1 ground tablespoon ground cumin seeds
1 tablespoon paprika
1 1/2 teaspoons cayenne pepper (see note above)
1 tablespoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons salt
3 garlic cloves, mashed to a pulp
6 tablespoons lemon juice
3 1/2 pounds chicken pieces, skinned
3 tablespoons vegetable oil

Combine cumin, paprika, cayenne, turmeric, pepper, salt, garlic and lemon juice in a bowl. Mix well. Rub the chicken pieces with this mixture, pushing the paste inside any flaps or openings. Stuff some of the paste along the bone of the drumsticks. Spread the chicken in a shallow baking dish, cover and refrigerate at least three hours.

Preheat oven to 400 degrees.

Brush the tops of the chicken pieces with the oil. Place in the middle rack of oven for 20 minutes, turn, then bake another 25 minutes. Baste 3 or 4 times. If a lot of liquid accumulates, pour juices into a small pot, skim and discard the fat, and boil to thicken.

Arrange the chicken pieces on a serving platter and pour sauce over them.

Makes 4 to 6 servings
Adapted from source: Madhur Jaffrey Indian Cooking by Madhur Jaffrey
MsgID: 0312349
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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