Oven Ki Murghi Chicken Breasts Baked With Green Chillies Recipes

OVEN KI MURGHI (CHICKEN BREASTS BAKED WITH GREEN CHILLIES)

Steps:

• Preheat the oven to 180C/350F/.
• Put the tomato purée/paste in a bowl and mix with one tablespoon of water.
• Add all the remaining sauce ingredients, in the listed order, mixing as you go.
• Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
• Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
• When hot, add the cinnamon, cracked cardamom pods and cloves.
• After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
• Remove with a slotted spoon and place in a single layer in an ovenproof dish.
• Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.
• Remove with a slotted spoon and spread evenly over the chicken breasts.
• Add the remaining one tablespoon of oil to the frying pan, when hot add the mustard seeds.
• As soon as they pop - this will be just a few seconds - add the garlic and stir.
• When the garlic starts to brown, pour in the sauce.
• As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
• Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.