Wednesday, August 4, 2010

Baked Dhaniya Chicken

Today I marinated two chicken breasts in a fresh coriander based marinade and baked it to perfection. The resultant outcome was excellent!! The subtle flavor of fresh coriander leaves combined with garlic made a perfect pairing with the chicken.

Chicken Breasts - 2 (preferably fresh, else use frozen chicken breasts after thawing them)

For the Marinade
Fresh Coriander leaves - 1/4 bunch, roughly chopped
Freshly Squeezed lime juice - juice of 1 whole lime
Green chillies - 3-5, roughly chopped
Garlic cloves - 2, roughly chopped

Method of Preparation:
1. Wash the chicken breasts and wipe them dry.
2. Make a paste of all the ingredients for the marinade.
3. Make incisions on the chicken breasts using a knife.
4. Apply 3/4th of the marinade to the chicken breasts and marinate it for an hour or so in the fridge. You can even add the marinade and chicken breasts to a ziploc bag, seal it and shake it in such a way that the marinade coats the chicken evenly. You can also marinate the chicken a day ahead and leave it in fridge till the time you cook it. 
5. Preheat the oven to 375 F and line the baking tray with aluminium foil.
6. Slightly grease the foil using cooking spray or by applying oil.
7. Place the marinated chicken breasts on the baking tray and bake them for 25 minutes.
8. Once the chicken is half done, take the baking tray out and apply the remaining amount of marinade to them. Also, turn the chicken breasts around.
9. Place the baking tray back in the oven and bake for another 25 minutes or till done. If you like chicken with charred marks, put the baking tray under the broiler for 5 minutes.
10. Serve the baked chicken warm.
Baked Dhaniya Chicken with Quick Chicken flavored Rice 

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