Baked Chicken 65

Baked Chicken 65: A Weeknight Winner

As a busy working mom, finding time to cook a delicious and healthy dinner can often feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending to-do list, the last thing I want is to spend hours slaving away in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will enjoy. And let me tell you, this Baked Chicken 65 recipe has become a real lifesaver!

This recipe is a fantastic twist on a classic Indian-Chinese dish. Instead of deep-frying, which can be messy and unhealthy, I bake the chicken until it's perfectly cooked and golden brown. The baking process locks in the juicy tenderness of the chicken while delivering that signature crispy exterior. It’s a healthier alternative that doesn’t compromise on flavour. The vibrant spices create an explosion of taste that complements the succulent chicken beautifully.

The beauty of this dish lies in its versatility. You can easily adjust the spice level to suit your preferences. For those who prefer a milder flavor, simply reduce the amount of chili powder. If you're feeling adventurous, add a pinch of red food coloring for a more intense hue (although I personally skip this step and am very happy with the results!). The marinade itself is a delicious blend of ginger, garlic, turmeric, cumin, garam masala, and curry leaves, which work together to create a flavourful symphony in your mouth. The yogurt and tomato-based sauce adds a tangy, creamy element that perfectly balances the spices.

The prep work is minimal and straightforward. Marinating the chicken is the most time-consuming step, but it’s also the easiest part. Simply combine all the ingredients, mix thoroughly, and let the chicken soak up all those delicious flavours in the refrigerator. You can marinate it for a couple of hours or even overnight for more intense flavour penetration. While the chicken marinates, you can get on with your daily tasks, or even prepare the yogurt dip. The yogurt dip adds a cooling contrast to the spicy chicken, making it the perfect balance.

Once the chicken is marinated, the baking process is quick and effortless. I line my baking tray with parchment paper to make cleanup a breeze (a lifesaver when you're dealing with sticky sauces!). Then I arrange the marinated chicken pieces in a single layer and pop it in the preheated oven. The baking time is approximately 45 minutes, but it's important to check the chicken's doneness to avoid overcooking. A quick sear under the grill adds a beautiful crispiness to the exterior, enhancing the sensory experience of eating this delightful dish.

The final touch is the delightful sauce that I whip up while the chicken is baking. The simplicity of this sauce is its brilliance. A simple combination of oil, mustard seeds, curry leaves, ginger, yogurt, tomato sauce, and garam masala, simmered to perfection. This sauce is not only delicious but also visually appealing, creating a stunning contrast to the golden-brown chicken. Once the chicken is cooked, toss it gently in the sauce, making sure each piece is well-coated.

Serve this dish hot, ideally with a side of steamed rice or naan bread to soak up all that delicious sauce. The yogurt dip, made with yogurt, garlic, and hot chili sauce, provides a cooling counterpoint to the spicy chicken, adding another dimension of flavor to this already remarkable culinary creation. I can honestly say, this Baked Chicken 65 has quickly become a family favourite, and I know it will become one of yours too. It's a perfect example of how a healthy, delicious, and satisfying meal can be on the table without sacrificing valuable time and effort.

The versatility of this dish means you can adapt it to your needs and tastes. If you're watching your sodium intake, you can adjust the salt accordingly. If you prefer a less spicy dish, use less red chili powder. It's a completely customizable recipe that caters to everyone's unique preferences and dietary restrictions. This is not only a delicious dish, but a convenient and adaptable one, making it perfect for busy weeknights. And you can feel good about serving a dish that is not only delicious but also relatively healthy.

Step-by-step

• Marinate chicken with minced ginger, minced garlic, ground turmeric, ground cumin, garam masala, red chili powder, curry leaves, lemon juice and salt. Place in the refrigerator for at least 2 hours or overnight if possible.
• When chicken is ready, preheat oven to 200 C. Line a baking tray with parchment paper. Set aside.
• Add egg, oil and cornflour to the chicken. Mix well.
• Arrange chicken on the baking tray in a single layer. Place in the oven and bake for 45 minutes or until chicken is cooked through.
• Place chicken under the grill and grill for 5 minutes. Remove from oven. Set aside.
• Meanwhile, heat oil in a frying pan over medium-high heat. Splutter mustard seeds. Fry curry leaves. Add ginger and sauté for a minute.
• Add yogurt, tomato sauce and garam masala. Season with salt. Sauté for 2-3 minutes.
• Stir in the baked chicken. Make sure the chicken pieces are coated really well in the sauce. Remove from heat.
• Garnish with spring onions.
• To make the yogurt dip, combine together yogurt, garlic and hot chili sauce in a bowl. Season with salt and pepper.
• Serve chicken 65 with yogurt dip.