The traditional chicken masala is chicken cooked in creamy curry sauce that typically served over rice. In this version of chicken masala, I take a whole chicken that is broken down into eight standard pieces and marinate in a yogurt spiced blend then bake over a bed of sliced onions until the skin is golden brown and the chicken comes out super moist and flavorful. Serve over rice with the cooked onions and pan drippings drizzled over it all. The garam masala spices can be found in most grocery stores or can be made from scratch.
In a mixing bowl, combine the yogurt, cilantro, olive oil, garma masala, salt and garlic. You can make garma masala spice mix by mixing together 1 tablespoon ground cumin, 1-1/2 teaspoons ground coriander, 1-1/2 teaspoons ground cardamom, 1-1/2 teaspoons ground black pepper, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store leftover spice blend in a air tight container for later use.
Add the chicken to a 13” x 9” pan and coat with the yogurt mixture and cover. Let the chicken marinate for at least 2 hours.
Arrange the sliced onions on a rimmed sheet pan and lay chicken over the onions with room in between each chicken piece. Bake at 400F degrees for 45-50 minutes or until chicken is over 165F degrees in the middle.
Serve the chicken with the sliced onions and pan juices drizzled over.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!