Baked Chicken with Indian Spices

This is a great dish to serve at parties. You can make them in large foil trays and they re-heat well. Double recipe when needed. This recipe serves 4-6.
You will need
1 Whole chicken cut up, washed and dried.
1/2 cup slivered almonds
1 large pinch of saffron
2 tsp of white poppy seeds (Indian store)
1/4 tsp turmeric
1stick of cinnamon
3 cardamom pods, smashed
4 medium green chilies (Thai chilies work best) sliced on the diagonal
1 tsp salt
1/2 tsp plain red chili powder (Indian store) Make sure there are no other ingredients in this.
1/2 cup Greek yogurt
1 tsp ginger-garlic paste
1 tbsp chopped fresh mint
2 tbsp chopped cilantro
1 cup fried onions
Preheat oven to 450 degrees. Place cut, washed and dried chicken in an oven proof pan. Grind the almonds and poppy seed into a paste, adding just enough water to combine. In a bowl, mix the saffron, turmericm cinnamon stick, cardamom pods, green chilies, salt, chili powder, ginger-garlic paste, fresh mint, fried onions. Mix tin he almond/poppy seed paste. Check for salt. Pour over the chicken. Mix well and bake covered for 45 minutes. Check half way to make sure there is sufficient liquid in the pan so the chicken doesn’t dry up. Remove from oven, sprinkle with chopped cilantro.


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