|
Ingredients
|
Quantity
|
|
Boneless and skinned chicken breasts
|
4
|
|
Salt
|
½ tsp
|
|
Lemon juice
|
2 tbsp
|
|
Heavy cream
|
4 tbsp
|
|
Garam masala
|
½ tsp
|
|
Cayenne pepper
|
¼ tsp
|
|
Garlic cloves – peeled and smashed
|
1
|
|
Ginger – peeled grated
|
½ tsp
|
|
Ground roasted cumin seeds
|
¼ tsp
|
|
Generous squeeze lemon juice
|
|
|
Salt
|
1 pinch
|
|
Ground black pepper
|
1 pinch
|
|
Ground roasted cumin seeds
|
1 pinch
|
|
Cayenne
|
1 pinch
|
|
Amchor powder (optional)
|
1 pinch
|
Cut 3 diagonal slits across the tops of each chicken breast. Prick
the chicken pieces with sharp point of small knife .Rub the chicken with salt
and lemon juice. Leave for 15 minutes.
Meanwhile combine the cream, garam masala, cayenne, garlic, ginger
and cumin in a bowl. Pour over chicken in a plastic bag and leave to marinate
for 12 hours or over night.
Preheat oven to 450 degrees.
Lay chicken pieces in a shallow non stick pan.
On top of each piece, sprinkle lemon juice, salt, black pepper,
garam masala, and cumin.
Place pan on top third of oven and bake for 15 minutes.
