Oven-Fried Chilli Chicken

Standard

Screenshot_2016-05-17-21-27-33-1[1] 17/05/2016

These delicious joints of chicken are crisp on the outside and juicy on the inside. They are my idea of perfect sharing food, especially if men and TV are involved. The flavours are clean and simple and the cooking process is easy. I like to serve these fresh from the oven but they are also amazing cold the next day. The green chilli is hot but it is the flavour that is really important here, so scrape out the seeds and cut off the membranes, if you wish, to minimise the heat. You can leave the chilli out altogether if you want and you will still have a fantastic subtly spiced and crispy, succulent treat.

Serves 4-6

Ingredients:

  • 800g chicken joints, skinned and pricked all over
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cumin powder
  • 4 slices white bread, blitzed into breadcrumbs
  • 1 large egg, beaten
  • 1 lemon, cut into wedges, to serve

Marinade:

  • 10g fresh ginger, peeled and roughly chopped
  • 25g garlic, peeled
  • 2­4 green chillies, seeds and membranes removed, if wanted
  • 1 teaspoon salt, or to taste
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 3 tablespoons vegetable oil

Screenshot_2016-05-17-21-29-38-1[1]

Method:

  1. Blend all the marinade ingredients into a paste and place in a non-metallic bowl. Add the chicken and coat well in the paste. Leave in the fridge to marinate for a couple of hours or overnight. Bring back to room temperature before cooking.
  2. Preheat the oven to 225°C. Pour the oil into a foil lined roasting tin large enough to accommodate the chicken in one open layer. Place the pan on a high shelf in the oven to heat up for 15 minutes.
  3. Mix the salt, black pepper and cumin powder into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off, and roll in the spicy crumbs, ensuring an even coating on all sides. Dip into the egg and add a second coating of crumbs.
  4. Place the chicken in the oiled roasting tin and cook for 20 minutes. Then lower the oven temperature to 200°C, turn the chicken over and cook for another 15–25 minutes (depending on the size of the joints) or until cooked through. Serve with lemon wedges and salad.
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