SPICY INDIAN BAKED CHICKEN

Spicy Indian Baked Chicken

Spicy Indian baked chicken is so good and is mostly just chicken coated with cornmeal and lots of spices added to the recipe.  If you like Indian food or spicy food, you will love this baked chicken.  This Indian baked chicken is a great recipe for a weeknight meal to change things up a bit from the norm.  You can make it as hot as you like with the cayenne pepper.  We love spicy food but are not big on really hot dishes in my house.  This recipe is definitely worth trying as the chicken is gets very tender and juicy.  Diversity in food is always a good thing and I love try new and different dishes at home.

 Spicy Indian baked chicken is different but delicious.

4 boneless, skinless chicken breasts (could use other chicken parts)
1/4 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon ground cloves
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon coriander
Pinch cayenne pepper (can add more)
1/2 cup dry roasted peanuts, finely ground
1/4 cup coconut, finely ground
1/2 cup buttermilk
4 tablespoons butter or margarine, melted

Combine yellow cornmeal with salt, paprika, cloves, turmeric, cumin, coriander, and cayenne in a shallow pan. Mix well with wire whisk. Grind peanuts and coconut finely. I used my coffee grinder. You could use a blender or a food processor, too.  Add peanuts and coconut to cornmeal mixture and mix together with a spoon or whisk.  Pour 1/2 cup buttermilk in a separate bowl.  Dip chicken in milk and then in peanut mixture. Spray a baking dish and add chicken to the dish. Drizzle melted butter over the chicken.  Bake in preheated 375 degree oven 55-60 minutes or until chicken is done in center.  Makes four servings.  Enjoy!

 
Spicy Indian Baked Chicken
 

Spicy Indian Baked Chicken

Easy recipe!
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: Indian Baked Chicken
Servings: 4 servings
Author: The Southern Lady Cooks

Ingredients

  • 4 boneless skinless chicken breasts (could use other chicken parts)
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • Pinch cayenne pepper can add more
  • 1/2 cup dry roasted peanuts finely ground
  • 1/4 cup coconut finely ground
  • 1/2 cup buttermilk
  • 4 tablespoons butter or margarine melted

Instructions

  • Combine yellow cornmeal with salt, paprika, cloves, turmeric, cumin, coriander, and cayenne in a shallow pan. Mix well with wire whisk. Grind peanuts and coconut finely. I used my coffee grinder. You could use a blender or a food processor, too.
  • Add peanuts and coconut to cornmeal mixture and mix together with a spoon or whisk.  Pour 1/2 cup buttermilk in a separate bowl.  Dip chicken in milk and then in peanut mixture. Spray a baking dish and add chicken to the dish. Drizzle melted butter over the chicken.  Bake in preheated 375 degree oven 55-60 minutes or until chicken is done in center.
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