Follow these steps for perfect results
Ground Ginger
Ground Cardamom
Chili Powder
Cinnamon
Salt
Curry Powder
Plain Yogurt
Boneless Skinless Chicken Breasts
cut into chunks
In a resealable plastic bag, combine ground ginger, ground cardamom, chili powder, cinnamon, salt, curry powder, and yogurt.
Seal the bag and squeeze to thoroughly mix the spices and yogurt.
Add the chicken chunks to the bag.
Squeeze the bag again to coat the chicken evenly with the marinade.
Refrigerate the chicken in the marinade overnight (at least 12 hours).
Preheat oven to 500°F (260°C).
Grease an oblong baking dish.
Place the marinated chicken in the greased dish.
Bake for 20-30 minutes, stirring halfway through, until the chicken is cooked through and slightly browned.
Expert advice for the best results
Marinate the chicken for at least 12 hours for the best flavor.
Adjust the amount of chili powder to control the spiciness level.
Serve with naan bread and raita for a complete meal.
Everything you need to know before you start
10 minutes
Can be marinated up to 24 hours in advance.
Serve hot, garnished with cilantro and a lemon wedge.
Serve with rice and naan bread
Serve with raita
Serve alongside roasted vegetables
The hops in the IPA complement the spices in the chicken.
Discover the story behind this recipe
Popular dish in Indian cuisine, often served at celebrations and gatherings.
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