Spicy baked chicken (Masaledar murghi) from Madhur Jaffrey's Indian Cooking, Revised and Enlarged: The Comprehensive Guide from the World's Best-Selling Indian Cook by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red split lentils with cumin seeds (Masoor dal); Rice and peas (Tahiri)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • clcorbi on December 28, 2018

    Really nice, flavorful marinade. I threw on a head of chopped cauliflower to the roasting sheet and skipped the sauce steps. Delicious and fast.

  • Zosia on September 21, 2014

    Delicious! I used boneless chicken breasts that marinated in the paste for 6 hours. Cooked on the grill, the meat was juicy and flavourful. Will definitely make this again, but roasted next time so that I can try the sauce.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.