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Ingredients
| chicken breasts: 4 breasts |
| salt: 1/2 tsp |
| lemon juice: 2 Tbl |
| heavy whipping cream (fluid): 1/4 cup |
| garam masala: 1/2 tsp |
| cayenne pepper: 1/4 tsp |
| ground cumin: 1/4 tsp |
| paprika: 1/2 tsp |
| garlic: 1 clove (crushed) |
| ginger (grated): 1/2 tsp |
| salt |
| black pepper |
| garam masala |
| ground cumin |
| cayenne pepper |
| dried spearmint |
| lemon juice |
Silken Chicken
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
3 serving(s)
Tags
- Preheat the oven to its highest temperature and arrange a shelf in the top third of the oven.
- Cut 3 diagonal slits across the top of each chicken breast and prick the chicken pieces with the sharp point of a small knife.
- Place them in a single layer in a large baking dish and rub both sides with the salt and lemon juice. Leave for 5 minutes.
- Meanwhile, combine the cream with the garam masala, cayenne, cumin, paprika, garlic and ginger in a bowl.
- Stir this mixture well and pour over the chicken. Rub it into the meat and leave for 10 minutes (or longer - up to overnight).
- Lift the chicken pieces up - most of the marinade will cling to them - and place them in a single layer in a shallow baking pan lined with aluminum foil.
- On top of each, sprinkle a little salt, pepper, garam masala, cumin, cayenne, mint and lemon juice.
- Put into the top third of the oven and bake for 15 minutes or till the chicken is just white all the way through.
- Serve immediately, minted side up.