Indian Baked Chicken

Yesterday I decided to try and make an Indian dish from the cookbook that Erin got me.
I saw a roasted chicken one stuffed with rice that sounds good. Instead of getting a whole chicken I used boneless skinless chicken strips and marinated them with the sauce. I then baked the chicken and started to prepare the rice and sauce for the rice. When the chicken was mostly cooked, I added the rice and baked it for a bit longer.

I only had some mini disasters as I was making it!

It turned out pretty well. Next time I make it I think I would add some cayenne pepper or something as it wasn’t spicy hot.

Edit: I added the recipe to the comments

To see the results look below
[smugmug url=”http://gallery.pfink.ca/hack/feed.mg?Type=gallery&Data=19086891_33WVQP&format=rss200″ title=”Baked%20Chicken%20and%20Rice” description=”Indian%20style” imagecount=”3″ start=”1″ num=”3″ thumbsize=”Th” link=”smugmug” captions=”false” sort=”false” window=”false” smugmug=”false” size=”M”]

4 thoughts on “Indian Baked Chicken”

  1. Chicken looks great. Sounds like all your modifications worked! I also like the changes to the site and your mountain view picture is awesome. 🙂

  2. Roast Chicken Stuffed with Spiced Rice
    Adapted from From Madhur Jaffrey – An Invitation to Indian Cooking cookbook p.99
    Chicken:
    • 1 roasting chicken, 4 pounds (I used boneless skinless chicken pack about 1 pound)
    Marinade:
    • 2 tablespoons olive oil or (vegetable oil)
    • 1 tablespoon lemon juice
    • ¼ teaspoon salt (used pinch)
    • ⅛ teaspoon freshly ground pepper
    • ½ teaspoon ground cumin
    • ¼ teaspoon ground garam masala
    Rice:
    • 1 onion (I used ½ onion) peeled and coarsely chopped
    • 2 cloves garlic, peeled coarsely chopped
    • 1 piece of fresh ginger, about 1-inch cube peeled and coarsely chopped
    • 1 cup canned whole tomatoes, drained or 3 fresh tomatoes, peeled and chopped – I used one big tomato
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 4 tablespoons vegetable oil
    • ¼ teaspoon whole black mustard seeds
    • ¼ teaspoon whole cumin seeds
    • 2 cups of cooked rice (I used 1 cup of basmati to make two cups)
    • Salt (optional)
    Mix all ingredients for marinade together, marinade with chicken for at least 2 hours.
    (Slightly different directions for whole chicken)
    Place the onion, garlic, ginger, tomatoes, coriander, and cumin in electric blender and blend until smooth paste (be careful)
    Cooked chicken at 350 with marinade
    Heat oil in large skillet over medium high heat. When very hot drop in mustard seed and cumin seeds (watch out for jumping seeds), After 15-30 seconds add the paste from the blender being careful for splashing again. Fry the paste until browned, 10 or so minutes. Oil should separate from the paste.
    Add the cooked rice and salt if needed. Turn to low heat and mix in with paste.
    Once chicken is basically done mix in rice and bake for a bit longer. (Again different if you are stuffing the chicken)

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