INGREDINETS :
- Turmeric powder – 1/4 tsp
- Red Chilly powder – 1 tsp
- Coriander powder – 1 tsp
- Ginger, finely chopped – 1” piece
- Garlic pods, finely chopped – 2 nos
- Cinnamon Stick – 1”
- Cloves – 2 nos
- Fennel powder – 1/2 tsp
- bay leaf – 1 no
- Salt – 1/4 tsp
- Chicken Breast – 1
To garnish:
- Red bell pepper – 1/4 part ( cut into 2 inch pieces)
- Yellow bell pepper – 1/4 ( cut into 2 inch pieces)
- Orange bell pepper – 1/4 ( cut into 2 inch pieces)
- Diced onion – 1/4 cup ( cut into 2 inch pieces)
METHOD:
- Heat a small pan in low-medium flame and add turmeric powder,coriander powder,red chilly powder,fennel powder,and roast well till become golden brown color.
- Allow the roasted powders to cool for 5 minutes.
- Place cloves,cinnamon stick, bay leaf, ginger, garlic and roasted powders to your small mixer jar and grind it well to get a fine paste by adding 1 or 2 tbsp of water. Keep it aside.
- Wash well & cut the chicken breast into 2-inch pieces.
- Now marinate the chicken pieces with ground thick paste. Rub the marinade all over , coating all the chicken pieces well. Place in the refrigerator for at least 4 hours.
- Now place the chicken pieces in an 8-in. square baking dish coated with cooking spray; lightly coat chicken with butter-flavored spray.
- Bake, uncovered, at 375° for 25 to 30 minutes or until a meat thermometer reads 170°.Rest it for a few minutes before plating.
- Meanwhile place all the bell peppers and onion in a greased round baking pan and bake for 10 to 15 minutes.
- Place the chicken on a serving platter and garnish with baked red, yellow and orange bell peppers and diced onion. Serve immediately.
