Oven Ki Murghi (Chicken Breasts Baked With Green Ch

Name: Oven Ki Murghi (Chicken Breasts Baked With Green Chillies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; 2 tablespoons tomato puree (paste); 1 tablespoon water; 1 tablespoon Dijon mustard; 1 teaspoon ground cumin; 1 teaspoon garam masala; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 - 1/2 teaspoon chili powder; 1 cup cream; For the curry; 4 (5 ounce) boneless skinless chicken breasts (weighing approx 1 lb 4oz in total); salt & freshly ground black pepper, to taste; 4 tablespoons vegetable oil; 2 inches piece cinnamon sticks; 6 cardamom pods, cracked open; 6 cloves; 1 medium onion, cut into fine half-rings; 1 inch piece fresh gingerroot, peeled and cut into fine slices, then into fine strips; 1 -3 hot green chili pepper, cut at a diagonal into fine strips (I use three but I do remove the seeds); 1/2 teaspoon black mustard seeds or 1/2 teaspoon yellow mustard seeds; 2 garlic cloves, finely chopped

Servings: persons

For the sauce
2 tablespoons tomato puree (paste)
1 tablespoon water
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon garam masala
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 - 1/2 teaspoon chili powder
1 cup cream
For the curry
4 (5 ounce) boneless skinless chicken breasts (weighing approx 1 lb 4oz in total)
salt & freshly ground black pepper, to taste
4 tablespoons vegetable oil
2 inches piece cinnamon sticks
6 cardamom pods, cracked open
6 cloves
1 medium onion, cut into fine half-rings
1 inch piece fresh gingerroot, peeled and cut into fine slices, then into fine strips
1 -3 hot green chili pepper, cut at a diagonal into fine strips (I use three but I do remove the seeds)
1/2 teaspoon black mustard seeds or 1/2 teaspoon yellow mustard seeds
2 garlic cloves, finely chopped

1
Preheat the oven to 180C/350F/.
2
Put the tomato puree/paste in a bowl and mix with one tablespoon of water.
3
Add all the remaining sauce ingredients, in the listed order, mixing as you go.
4
Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper.
5
Put three tablespoons of the oil in a non-stick frying pan and place over a high heat.
6
When hot, add the cinnamon, cracked cardamom pods and cloves.
7
After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides.
8
Remove with a slotted spoon and place in a single layer in an ovenproof dish.
9
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.
10
Remove with a slotted spoon and spread evenly over the chicken breasts.
11
Add the remaining one tablespoon of oil to the frying pan, when hot add the mustard seeds.
12
As soon as they pop - this will be just a few seconds - add the garlic and stir.
13
When the garlic starts to brown, pour in the sauce.
14
As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture.
15
Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.

747

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the sauce, 2 tablespoons tomato puree (paste), 1 tablespoon water, 1 tablespoon Dijon mustard, and more.

Yes, Oven Ki Murghi (Chicken Breasts Baked With Green Chillies) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oven Ki Murghi (Chicken Breasts Baked With Green Chillies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions