Spicy Baked Chicken (Masaledar Murghi)

Madhur Jaffrey's Indian Cookery



Categories: Main dish, Indian, Poultry

Yield: 16 servings



2 2/3 Tbsp Ground cumin seeds

2 2/3 Tbsp Paprika

1 1/3 Tbsp Cayenne

2 2/3 Tbsp Turmeric

1 1/3 Tbsp Ground black pepper

5 1/3 tsp Salt

5 1/3 Cloves garlic; mashed

16 Tbsp Lemon juice

4 kg Chicken pieces

8 Tbsp Vegetable oil



Combine the spices, salt, garlic and lemon juice in a bowl. Mix well,

and rub this mixture into the _unskinned_ chicken pieces, pushing the

paste into any flaps & openings and along the bone of the drumsticks.

Spread the chicken pieces in a shallow baking tray, skin side down and

set aside 3 hours (or longer - but cover with cling film to prevent

drying out).



Preheat oven to gas mk 6, 400F 200C. Brush over the chicken pieces with

oil and bake 20 mins. Turn the chicken and bake a further 25 mins (or

till tender). Baste 3-4 times with drippings. If a lot of liquid

accumulates in tray, remove extra fat and decant liquid into pan - boil

down until somewhat reduced.



Arrange the chicken pieces on a platter, pour over the sauce and serve

at once.



Ian Hoare





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