Oven Ki Murghi Chicken Breasts Baked with Green Chillies
Infuse your dinner table with bold, aromatic flavors with "Oven Ki Murghi Chicken Breasts Baked with Green Chillies," a tantalizing South Asian-inspired dish that’s perfect for spice lovers. This recipe transforms tender chicken breasts with a creamy yogurt marinade spiced with garam masala, cumin, paprika, and a fiery kick of fresh green chillies. The shallow slits in the chicken allow the marinade to seep deep into the meat, ensuring every bite is flavorful and juicy. Baked to perfection in just 35 minutes, this oven-baked creation is topped with vibrant chillies and fresh cilantro for an irresistible presentation. Serve it with fluffy basmati rice or warm naan for a complete, satisfying meal. Perfect for weeknight dinners or impressing guests, this dish brings the magic of traditional spices to your oven with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 6 pieces Green chillies
- 1 cup Plain yogurt
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Ginger paste
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with oil or cooking spray.
Wash and pat dry the chicken breasts. Use a sharp knife to make shallow slits on both sides of each chicken breast for better marinade absorption.
In a medium bowl, prepare the marinade by combining yogurt, minced garlic, ginger paste, lemon juice, ground cumin, garam masala, paprika, turmeric powder, and salt. Mix well until smooth.
Finely chop 4 of the green chillies and add them to the marinade. Reserve the remaining 2 chillies for garnish.
Rub the marinade generously over the chicken breasts, ensuring all sides are coated evenly. Place the marinated chicken in the greased baking dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
After 25 minutes, remove the foil and brush the chicken with vegetable oil. Slice the reserved green chillies lengthwise and arrange them on top of the chicken.
Return the dish to the oven, uncovered, and bake for an additional 10 minutes until the chicken is cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
Garnish the baked chicken with freshly chopped cilantro before serving. Enjoy your 'Oven Ki Murghi' with naan, steamed rice, or a simple side salad.
Nutrition Facts
Calories |
1587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 3072 mg | 134% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 19.8 g | ||
| Protein | 229.3 g | 459% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 582 mg | 45% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
