Spiced Malai Chicken Bake Recipe

Indian cuisine · 649 calories

About this recipe

A rich and flavorful baked chicken dish inspired by Odia flavors, marinated in spiced cream and slow-baked to perfection. This keto-friendly dinner is high in protein and fat, with a touch of aromatic spices for a comforting and satisfying meal.

Ingredients

  • Pcs Chings Masala Chicken Chilli
  • 200 g Cream
  • Pcs Epi Yogurt Mango
  • 25 g Kasuri Methi
  • 250g Coriander
  • 20 g Turmeric Powder
  • 100g Garam Masala
  • 100 g Coriander Powder
  • 10G Salt
  • 100 g Black Pepper Powder
  • 200 ml Mustard Oil

Instructions

  1. Step 1: Clean and pat dry the chicken thighs. Using a sharp knife, make 2-3 deep slits on each piece to ensure the marinade penetrates well.
  2. Step 2: In a large mixing bowl, combine the fresh cream, yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, coriander powder, kasuri methi, salt, and black pepper. Whisk everything together until smooth.
  3. Step 3: Add the chicken thighs to the marinade and coat them thoroughly, ensuring the marinade gets into the slits. Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to infuse.
  4. Step 4: Preheat your oven to 200°C (390°F). While the oven preheats, grease a baking dish with mustard oil to prevent sticking and enhance the flavor.
  5. Step 5: Arrange the marinated chicken thighs in the baking dish in a single layer. Drizzle any leftover marinade on top for additional flavor.
  6. Step 6: Bake the chicken in the preheated oven for 20-25 minutes, turning the pieces halfway through to ensure even cooking. The chicken is ready when it reaches an internal temperature of 75°C (165°F) and has a golden, slightly charred surface.
  7. Step 7: Garnish the baked chicken with freshly chopped coriander leaves before serving. Pair with a side of sautéed spinach or a cucumber salad for a complete keto-friendly meal.