Rich in protein and vitamins try this simple bake recipe either in the over or on the frying pan (if you don’t have an oven) and we promise you this will become your go to dish for every party.

  • Preparation Time: 10 Minutes
  • Baking Time: 20 Minutes
  • Serves: 3-4

Finally an easy to follow baking recipe for the Indian palette, if we can say so ourselves. This recipe is the result of in-house experimentation conducted in the kitchen laboratories of Cuisine Canvas. You need less than 10 ingredients for this yummy bake, moreover you can marinate it overnight and have it piping hot ready to serve in 30 mins.

This recipe would be a great fit for those looking to bulk up on their protein intake, the spices in this dish are perfectly blended to ensure every bite is as flavourful as the last.

INGREDIENTS:

  • Chicken, curry cut: 1 kg
  • Oil: 2 Tbsp
  • Salt to taste
  • Black Pepper powder: 1 tsp
  • Coriander powder: 2 tsp
  • Red Chilli powder to taste
  • Garlic cloves with skin: 8 to 10

METHOD:

Preparation
  • Preheat* the oven at 250 degree celsius for 15-20 mins.
  • Marinate the chicken with oil, salt, black pepper powder, coriander powder and red chilli powder in a baking tray with some garlic cloves. Leave it to marinate for a minimum of 20 minutes; maximum overnight to, maximise on the flavour.
Bake
  • When the chicken is ready to be baked, reduce the oven temperature to 200 degree celsius and pop the baking tray in the oven for 20 minutes first.
  • After the 20 minutes have elapsed check the chicken with a spoon to see if the meat is coming apart easily; if the chicken is not cooked as per your liking then turn the pieces over with tongs and pop the baking tray back in the oven for another 10 minutes at the same temperature.

Serve with a lemon wedge or dips of your liking.

Notes

*we do this to regularise the temperature inside the oven and the chicken cooks uniformly at a set temperature. If you skip this step then the chicken will take longer to cook and may be unevenly cooked in some places.


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World Food Day: How To Minimise Food Wastage

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

Know your Mushrooms

Mushrooms are fungi that we consumer in so many delicious recipes. Know what mushrooms are good to consume and how to identify rotten mushrooms. Follow the link for more information…

Top Foods To Battle Them Rainy Blues

Know what to eat during which season and stay healthy all year round. Our bodies acclimatise internally during every natural season, to help our bodies adjust to the change more optimally it is important to consume fresh and seasonal produce, read more…

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HERE COMES THE RAIN!

Our body automatically internally adjusts to the external changes in the weather. This call’s for an adjustment to our diets seasonally to help our bodies accommodate these changes with ease. Read more to find out what you should and shouldn’t eat..

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Chicken Kacchi Biryani In Earthen Pot

This is a scrumptious and wholesome recipe that brings the best of both worlds together, the succulent chicken made along with fragrant savoury basmati rice. Read more for the complete recipe…

Our beautiful country is a breakfast lovers heaven! Sure, pancakes and waffles are amazing, but have you ever tried an amazingly early morning meal of hot idlis with chutney and sambhar? Or spent time sipping the perfect steaming cup of masala chai with a newspaper and a plate of hot poha? 

Regional breakfast dishes across the country are a treat for our taste buds and should be enjoyed thoroughly! Check out some popular morning meals below.

KANDA POHA – MAHARASHTRA

Kanda Poha or Onion Pohay is a tasty and quick filling breakfast from Maharashtra. This dish is generally served with Masala chai and is very much similar to aloo poha.

MIRCHI VADA – RAJASTHAN

Rajasthani Mirchi Vada also known as Jodhpuri Mirchi bhajji is a popular street food snack as well as a breakfast item.

DHOKLA – GUJARAT

Khaman Dhokla - A Regional Breakfast Gujarati Dish
Enjoy Dhokla, the popular breakfast dish of Gujarat

Dhokla is popular dish made with fermented batter and is a staple in most Gujarati homes. 

APPAM – KERALA

Appam, made with rice batter and coconut milk is one of the most common breakfast food in Kerala. 

ALOO PARATHA – PUNJAB

Aloo parathas are wheat chapatis stuffed with a potato mixture. Popular in Punjab and Haryana.

With a country like India, everything cannot be defined with such few examples. Our humble attempt is to highlight the magic that flows through the various cuisines of our incredible country. Hopefully, we can explore these foods together through a journey of shared recipes, tips and tricks in time to come. 

RADHABALLABHI – WEST BENGAL

Radhaballabhi is one of  the most famous Bengali breakfast items. Prepared with urad dal and spices, this bengali-style stuffed fried puri goes very well with Cholar Dal and Jhal Alur Dom.

GODI DOSA – KARNATAKA

The wheat flour dose or Godi Dosa is a very popular breakfast recipe from Karnataka and is also available in variations of rice flour, rava and urad dal.

MANDUA KI ROTI – UTTARAKHAND

Mandua Ki Roti from Uttarakhand is a traditional chapati made out of wheat flour and is a very popular Kumaoni food.

DAHI CHURA – BIHAR

Dahi Chura is a very simple and healthy breakfast from Bihar. Poha is first soaked in water and then mixed with curd to make this Bihari breakfast dish.

JOLPAN – ASSAM

Bhogali Jalpan - A traditional Assamese Breakfast Dish
Enjoy Regional Breakfast Dishes of Assam

Jolpan, also known as Bhogali Jalpan is a traditional Assamese no-cook breakfast dish. Jolpan breakfast is generally a mixture of healthy and unique variety of rice which is eaten along with curd and jaggery.

MUTHIA – CHHATTISGARH

Muthia are traditional rice dumplings from Chhattisgarh and are steamed not fried with various spices. The state of Chhattisgarh is known to grow the largest number of rice variety, therefore it is known as the rice bowl of India.

So what are your favourite regional breakfast recipes? 



Stay Health Informed…

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