Monday, August 20, 2012

Oven fried herbed chicken with corn salsa/chaat


For Chicken
4 bone in but skinless thighs (you can use legs or boneless breasts too)
1 cup cilantro
10 garlic cloves
2 green chilis (add more if you want it spicy)
1 inch ginger piece
1/4 cup mint leaves
juice of half lemon
salt to taste
2 tablespoons oil
1 egg
Bread crumbs for coating the chicken - I used panko crumbs

For Corn Salsa/Chaat
2 cups corn kernels
1/2 cup chopped tomato
1/2 cup chopped onions
1/2 cup chopped cilantro
1 teaspoon chaat masala
1/2 teaspoon sugar
salt to taste
juice of half lemon
2 tablespoons tamarind/date chutney (optional)


For Chicken
grind to a fine paste the cilantro, mint, garlic and ginger along with the salt and the lemon juice. Mix this ground mixture with the oil. Make slits on the chicken thighs (or any cut of meat you are using) and apply this masala. Cover and let it marinate for atleast an hour - if you do it overnight it is better.
Preheat the oven to 400 degrees Fahrenheit. Beat the egg and keep it in a plate and spread the bread crumbs in another plate. Line a baking tray with aluminium foil and spray some oil on it. Take the marinated chicken piece and dip it in egg and then cover it with the bread crumbs - do the same for the other pieces. Place them on the baking sheet and bake it in the over for 30 to 40 minutes till the chicken is done.

For Corn Salsa/Chaat
Steam the corn kernels so that they are not raw anymore.Add the onions, tomatoes, chaat masala, sugar, salt, lemon juice and the date/tamarind chutney and mix well. Top with chopped cilantro and serve as a side.

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