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Oven-fried chilli chicken (recipes)






Serves 6



Preparation time

overnight



Cooking time

30 mins to 1 hour

















Ingredients



For the marinadelarge knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped2-4 green chillies, cut in half with the stalk, seeds and membranes removed 1 tsp salt, or to taste1 tsp garam masala1 tbsp lemon juice2 tbsp oilFor the chicken800g/1lb 12oz chicken pieces, skinned and pricked all over with a fork3 tbsp vegetable oil ¼ tsp salt ¼ tsp freshly ground black pepper ½ tsp ground cumin4 slices white bread, processed to crumbs in a food processor1-2 large free-range eggs, beaten1 lemon, to serve



Method



1. For the marinade, combine all the marinade ingredients in a bowl and mix well to make a paste. Add the chicken and coat each piece well in the paste. Cover with cling film and leave for a couple of hours or overnight in the fridge. Bring back to room temperature before continuing.2. Preheat the oven to 225C/435F/Gas 7. 3. Pour the oil into a roasting pan large enough to hold all the chicken pieces in one layer. Place the pan on a high shelf in the oven for 15 minutes to heat up.4. Mix the salt, black pepper and cumin into the breadcrumbs. Take the chicken out of the marinade, letting the excess drip off and roll each piece in the crumbs ensuring an even coating on all sides. 5. Dip the chicken pieces into the beaten egg and add a second coating of crumbs. Place them on the baking sheet and cook for 20 minutes. Then lower the oven to 200C/400F/Gas 6, turn the chicken and cook for another 15-25 minutes (depending on the size of the chicken pieces), or until cooked through.6. Place on a serving dish, cut the lemon into wedges and serve.