Oven Ki Murghi Chicken Breasts Baked With Green Chillies Recipes

Steps:

• Preheat the oven to 180C/350F/.
• Put the tomato purée/paste in a bowl and mix with one tablespoon of water.
• Add all the remaining sauce ingredients, in the listed order, mixing as you go.
• Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
• Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
• When hot, add the cinnamon, cracked cardamom pods and cloves.
• After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
• Remove with a slotted spoon and place in a single layer in an ovenproof dish.
• Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour.
• Remove with a slotted spoon and spread evenly over the chicken breasts.
• Add the remaining one tablespoon of oil to the frying pan, when hot add the mustard seeds.
• As soon as they pop - this will be just a few seconds - add the garlic and stir.
• When the garlic starts to brown, pour in the sauce.
• As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
• Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

Steps:

• Cut chicken breasts in half; bone and remove skin. Place waxed paper over each chicken breast and flatten to about 1/4 inch thick, using a meat mallet.
• Drain, rinse and remove seeds from the canned chiles. Cut chiles and the Jack cheese into 8 pieces. Put a piece of chili and a slice of cheese on each chicken breast. Tuck in sides and roll.
• In a shallow bowl, combine Parmesan cheese, chili powder, garlic salt, cumin, lemon-pepper seasoning, and the dry bread crumbs. Blend well. In another shallow bowl place the melted margarine.
• Dip each rolled chicken breast carefully into the melted margarine then into crumb-cheese mixture. Place, seam-side down, in a 9 × 13-inch baking pan; keep chicken breasts from touching. Drizzle with remaining margarine.
• Refrigerate, covered with foil, 30-45 minutes (this is a very important step!). Bake, uncovered, in preheated 400-degree oven for 25 minutes.

Steps:

• Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
• Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.