Spicy Baked Chicken from India Masaledar Murghi
Experience the bold and vibrant flavors of India with this Spicy Baked Chicken, also known as Masaledar Murghi. Tender, bone-in chicken thighs are marinated in a luscious blend of yogurt, turmeric, Kashmiri red chili powder, garam masala, and fresh aromatics like ginger and garlic, infusing each bite with deep, fragrant spices. Baked to perfection and broiled for a gorgeous char, this dish is a healthier alternative to fried chicken without sacrificing taste. Perfectly balanced with a zesty kick of lemon juice and garnished with fresh cilantro, it’s a feast for both the eyes and the palate. Serve this oven-baked delight alongside warm naan or steamed basmati rice for a comforting, restaurant-quality meal made right at home. A must-try for spice lovers and fans of authentic Indian cuisine!
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Recipe Information
Ingredients
- 8 pieces Bone-in chicken thighs (skinless)
- 1 cup Plain yogurt
- 1 teaspoon Turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Fresh ginger (grated)
- 2 teaspoons Garlic (minced)
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped)
Instructions
Rinse the chicken thighs under cold water and pat dry with paper towels. Using a sharp knife, score the meat with 2-3 slits on each piece for better marinade absorption.
In a large mixing bowl, combine the yogurt, turmeric powder, Kashmiri red chili powder, ground coriander, garam masala, cumin powder, grated ginger, minced garlic, lemon juice, salt, and vegetable oil. Mix well to create a smooth marinade.
Add the chicken thighs to the marinade, ensuring each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
Preheat your oven to 400°F (200°C). Line a large baking sheet or dish with foil and lightly grease it with vegetable oil.
Arrange the marinated chicken thighs on the prepared baking sheet, leaving some space between each piece.
Bake the chicken in the preheated oven for 35-40 minutes, flipping the pieces halfway through the cooking time to ensure even browning. The internal temperature of the chicken should reach 165°F (74°C).
Once the chicken is cooked, switch the oven to broil mode for 2-3 minutes to achieve a slight char on the surface of the chicken. Keep a close eye to avoid burning.
Remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro before serving.
Serve hot with naan, rice, or a side salad, and enjoy the rich, spicy flavors of Masaledar Murghi!
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 3184 mg | 138% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 18.4 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 607 mg | 47% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2782 mg | 59% | |
*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.
