Recipe: Tasty Baked Chicken Strips, Indian Curry style

Baked Chicken Strips, Indian Curry style. Baked Chicken Strips, Indian Curry style Usually grilled, this simple to make dish can be served hot or cold, with rice or Indian Breads. #Easy, #Curry, #Cheap. Amazing Lady ( Grace) West Drayton. Working one at a time, dip chicken tenders into melted butter and let any excess drip off back into the bowl.

Chicken is simply baked in a buttery curry sauce that keeps the chicken tender while baking and imparts a light curry flavor. The recipe calls for bone-in chicken with skin but you can use skinless, boneless breasts easily - just adjust the cooking time as needed. This Indian Style Baked Chicken recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food. You can cook Baked Chicken Strips, Indian Curry style using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Baked Chicken Strips, Indian Curry style

1. It's 500-600 grams of boneless chicken or turkey.
2. You need of Marinade.
3. Prepare 1 of small Onion, diced roughly.
4. It's 2 centimetre of piece of fresh ginger, peeled and chopped roughly.
5. Prepare 6-8 Cloves of Garlic, peeled.
6. Prepare 3 of x 5ml spoon ground coriander.
7. You need 2 of x 5 ml spoon ground Cumin.
8. Prepare 2 of x 5ml spoon ground Cinnamon.
9. It's 1 of x 5ml spoon ground Cardamom.
10. It's 1 of x 5 ml spoon ground Cloves.
11. You need 1 of x 5 ml spoon Cayenne Pepper.
12. Prepare 3 of x 15ml spoon Red Wine Vinegar.
13. It's 3 of x 15ml spoon Sunflower Oil.
14. It's 1 of x 15 ml spoon Tomato Purée.
15. Prepare 1-2 of x 5 ml spoon Salt.

Place a large straight-sided skillet over medium-high heat. Add the canola oil to the pan and swirl to coat. This detailed post on how to make chicken curry at home will guide you to make the best dish using pantry staples. This is one of the easiest that even a novice or a bachelor can cook with an amazing outcome.

Baked Chicken Strips, Indian Curry style step by step

1. Slice the chicken, (or Turkey), into thin strips, about 1 cm wide and put into a bowl..
2. Peel the ginger root, by rubbing with a teaspoon, then chop into small pieces.
3. Add this and all the other Marinade ingredients to a liquidiser and whizz into a smooth paste..
4. Pour over the chicken, or turkey, and mix to coat the meat completely..
5. Place in the fridge for at least four hours or overnight, for the meat to absorb the flavours..
6. Spread out in a baking tin, medium to hot oven, for about 15-25 minutes until brown or almost blackened in places....
7. Can also be grilled, (hot grill), turning to make sure meat is cooked through on all sides! Enjoy with rice or Indian Breads..

It not only tastes delicious but is also very flavorful with soft, tender & succulent pieces of chicken. And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. For an Italian twist, omit chili powder and substitute Italian seasonings. Coat a baking pan evenly with nonstick cooking spray.