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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the chicken pieces with the egg, ginger garlic paste, red chilli powder, turmeric, coriander powder, chicken masala, black pepper, salt, lemon juice, corn flour, rice flour, and crushed dried curry leaves. Mix well to coat evenly and marinate for 30 to 45 minutes.
Preheat the oven to 165°C (325°F).
Place the marinated chicken on a baking tray lined with parchment paper. Bake for 20 minutes, flipping halfway through, until cooked through and golden brown.
Heat the oil in a pan over medium heat. Add the mustard seeds and let them crackle.
Add the dried red chillies, slit green chillies, and fresh curry leaves. Saute for a minute until fragrant.
Add the baked chicken to the pan and toss until well coated with the tempering.
Serve hot as an appetizer or side dish.
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For a spicier version, increase the amount of red chilli powder or add more green chillies.
Ensure the chicken is evenly coated with the marinade for maximum flavor.
Can I use boneless chicken?
Yes, boneless chicken works well for this recipe and cooks evenly.
What can I substitute for chicken masala?
You can use garam masala as a substitute for chicken masala.
Is it necessary to marinate the chicken?
Marinating helps infuse the chicken with flavors, so it's recommended for best results.
Can I make this dish less spicy?
Reduce the amount of red chilli powder and green chillies to make it less spicy.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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