Spicy Baked Chicken (Masaledar Murghi)
Madhur Jaffrey's Indian Cookery

Categories: Main dish, Indian, Poultry
Yield: 16 servings

2 2/3 Tbsp Ground cumin seeds
2 2/3 Tbsp Paprika
1 1/3 Tbsp Cayenne
2 2/3 Tbsp Turmeric
1 1/3 Tbsp Ground black pepper
5 1/3 tsp Salt
5 1/3 Cloves garlic; mashed
16 Tbsp Lemon juice
4 kg Chicken pieces
8 Tbsp Vegetable oil

Combine the spices, salt, garlic and lemon juice in a bowl. Mix well,
and rub this mixture into the _unskinned_ chicken pieces, pushing the
paste into any flaps & openings and along the bone of the drumsticks.
Spread the chicken pieces in a shallow baking tray, skin side down and
set aside 3 hours (or longer - but cover with cling film to prevent
drying out).

Preheat oven to gas mk 6, 400F 200C. Brush over the chicken pieces with
oil and bake 20 mins. Turn the chicken and bake a further 25 mins (or
till tender). Baste 3-4 times with drippings. If a lot of liquid
accumulates in tray, remove extra fat and decant liquid into pan - boil
down until somewhat reduced.

Arrange the chicken pieces on a platter, pour over the sauce and serve
at once.

Ian Hoare


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