Ingredients Jump to Instructions ↓

  1. 4 boned, skinned chicken breast halves (about 1- 1/4 pounds)

  2. 1/2 teaspoon salt

  3. 2 tablespoons fresh lemon juice

  4. 1/4 cup heavy whipping cream

  5. 1/2 teaspoon garam masala

  6. 1/4 teaspoon cayenne pepper

  7. 1/4 teaspoon ground roasted cumin seeds

  8. 1/2 teaspoon paprika

  9. 1 clove garlic, peeled and crushed to a pulp

  10. 1/2 teaspoon peeled, finely grated fresh ginger For Sprinkling Over the Chicken : Salt Freshly ground black pepper A little garam masala A little ground roasted cumin seed A little cayenne pepper

  11. 1 teaspoon dried mint flakes Generous squeezes of fresh lemon juice

Instructions Jump to Ingredients ↑

  1. Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven.

  2. Cut 3 diagonal slits across the top of each piece of chicken breast, being careful not to cut all the way through and also not to go to the edge. Prick the chicken pieces with the sharp point of a small knife. Put them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes. Meanwhile, combine the cream with the garam masala, cayenne, cumin seeds, paprika, garlic, and ginger in a bowl. Stir this mixture well and pour it over the chicken. Rub it into the meat and leave for 10 minutes.

  3. Lift the chicken pieces up (most of the marinade will cling to them) and place them down in a single layer in a shallow baking pan lined with aluminum foil. On top of each, sprinkle a little salt, black pepper, garam masala, ground roasted cumin seed, cayenne, dried mint, and lemon juice. Put into the top third of the oven and bake for 15 minutes or until the chicken is just white all the way through. Serve immediately, minted side up.


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