Baked Marinated Chicken


Baked marinated chicken

Try this recipe for basic baked chicken with the breasts or the whole bird. You can even substitute turkey for the chicken, if that’s what you have on hand. In fact, it wouldn’t be a bad idea to give an Indian makeover to your traditional Thanksgiving turkey, and surprise your family and friends!


        2 lbs (1 kg) skinless, boneless chicken breasts or thighs, cut into 2-in (5-cm) pieces.

        3 tablespoons canola oil, 1 large onion, ­nely chopped.

        2 small fresh green chili peppers, deseeded and minced.

        1 cup (245 g) plain yogurt, whisked until smooth.

        2 tablespoons chopped fresh mint leaves.

Yogurt – Mint Marinade

        1 tablespoon peeled and minced fresh ginger.

        1 tablespoon minced garlic, 2 tablespoons dried mint leaves.

        1 cup (245 g) plain yogurt, whisked until smooth.

        2 teaspoons garam masala, Salt, to taste.


Step 1:

Mix the ingredients for the Yogurt-Mint Marinade together in a large bowl.

Step 2:

Add the chicken and mix well, making sure all the chicken pieces are well coated with the marinade. Cover with plastic wrap and marinate in the refrigerator 4 to 6 hours.

Step 3:

Preheat the oven to 350°F (175°C).

Step 4:

Heat the oil in an ovenproof saucepan with a tight tting lid over medium heat, and cook the onion, stirring often until brown, about 7 minutes. Add the green chili peppers and stir for 1 minute. Add the yogurt a little at a time, stirring constantly to prevent it from curdling. Cook until it comes to a boil.

Step 5:

Mix in the chicken, plus the marinade. Cook, stirring for about 5 minutes. Remove from the heat and cover with the lid.

Step 6:

Place the pan in the oven and bake until the chicken is cooked through and ten der, about 20 minutes. Serve hot, garnished with the mint leaves.

Food: Baked Marinated Chicken

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