Spicy Baked Chicken

Ingredients:

Chicken....1 lb
Pepper Corns... 1 tsp
Onions, finely chopped... ½ cup
Ginger, minced fine.... ½ inch
Garlic, minced fine.... 4 pods
Yogurt.... 1 ½ tbsp
Turmeric powder..... 3/4 tsp
Chilly powder.... 1 ½ tsp
Coriander powder..... 2 tbsp
Garam Masala..... 1 ½ tsp
Varutharacha Paste.... 2 tbsp
Curry Leaves... 2 sprigs
Oil..... 1 tsp
Salt.... to taste
Green Chillies, finely chopped..... 5-6 no:s

Before i start telling you how to go about this recipe let me tell how the same came around. We were just getting to end a not so happening day with no particular plans for the night and things would change once you answer that ringing phone. Well you just got to know that some of your friends would just drop by and you suggest why not have dinner here??? Phewww!!! the next thing you know the we are running around the house, fixing up things around from the not-so-great menu to the coffee table in the living room. Voilà you scratch-up you survival instincts and comes up with some dish that will run through the night. Yeah you guessed it... the same happened and I'm delighted that i came up with this recipe since i had baked chicken in the fridge. Sometimes you get asked for the recipe and that just make your day. I'm sure everyone of you would have been through these moments... Enjoy!!!

I call it Spicy Baked Chicken and since I cook without actually measuring out the ingredients, the measurements included here are just estimates. Feel free to tweak it according to your taste. This recipe is great for all the weight-watchers in us. Comments Appreciated.

Here is How:

Make a batter of chilly powder, turmeric powder, yogurt & salt. Coat the chicken pieces in the marinade & let it marinate for around an hour or two. Make sure that you do not leave out yogurt for the above marinade as it help in keeping the baked chicken moist in the baking process.

Preheat the oven to temp of 350F. Meanwhile place the marinated chicken pieces on a baking mesh/rack, placed over the baking tray. The Baker's Rack would help the fat from the chicken to drip down into the tray thus making it a more figure friendly which is the best part;). Bake the chicken pieces for around 25-35 minutes, till the chicken is cooked. Remove from oven and keep aside.

In microwave safe container, microwave onions, ginger, garlic & green chillies with a pinch of salt for a minute till onions are translucent. Heat oil in a large Dutch Oven over medium heat and add the microwaved onions, ginger, garlic & green chillies and saute for a couple more minute till onions are deep golden brown. Add all the spices and add diced tomatoes & cook till oil separates from tomatoes. Add the chicken & add varutharacha paste** to the pan and mix well to coat in gravy. Bring this to a simmering boil, sprinkle garam masala & remove from flame.

Recipe Source : My Creation.

**Varatharacha Paste : is made by dry roasting various spice & grated coconut till dark brown, which is then dry grinded to form into a thick smooth paste. This paste can be stored in the refrigerator for upto 6 months. Again the fully prepared & ready-to-use varatharacha paste are now available at your local malayali grocers under the brand name "Saras Varutharacha Paste".