Baked Indian Butter Chicken

It is the little twist that I made to the dish- baking the seasoned leg quarters low and slow in the oven for two hours and when they’re golden and done, it’s back to regular programming; sauté the onion, garlic and ginger in olive oil; add turmeric, coriander, red chili powder or chili flakes, salt and pepper and let them cook in oil to bring out all their flavors. Next is pouring the tomato paste diluted in water and allowing it to simmer a little before putting the chicken pieces to be enveloped with all the saucy goodness.

While at it, you have time to prepare your clarified butter which is simply melting the butter in a sauce pan over low fire. Let it foam on top and then skim off them foam which is the fats and transfer the clear butter in another bowl. There you have your clarified butter.

Set aside while you check the chicken. It should be time to add in heavy cream and yogurt and to check if seasoning needs to be adjusted. Lower the heat and add in the clarified butter and cilantro. Remove from heat and serve with steamed white rice of your preference.

If you noticed, I left the skins on the leg quarters to serve as shield and prevent drying while baking. It is actually up to you to consume it or push it aside. And why leg quarters instead of the breasts that I normally use? They’re 99 cents a pound at Fresh & Easy and that’s too good a deal to pass up on. You can check my recipe here.


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