Spicy Baked Chicken
|Ground cumin seeds||1 Tablespoon|
|Paprika||1 1⁄2 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Ground turmeric||1 Tablespoon|
|Ground black pepper||1 1⁄2 Teaspoon|
|Salt||2 1⁄2 Teaspoon (Or To Taste)|
|Garlic||3 Clove (15 gm), mashed to a paste|
|Lemon juice||6 Tablespoon|
|Vegetable oil||3 Tablespoon|
Mix the cumin, paprika, cayenne, turmeric, black pepper, salt, garlic and lemon juice in a bowl until well blended.
Rub the mixture over the chicken pieces, pushing it into any cracks and openings you find and also along the bone of the drumsticks.
Arrange the pieces in a shallow baking tray, skin-side down, and allow to stand for at least 3 hours.
Brush the chicken pieces with the oil.
Bake for 20 minutes at 200°C/400°F/Gas Mark 6 then turn over and bake for a further 20-25 minutes, or until the chicken is tender.
Baste every 10 minutes with the cooking juices.
When the chicken is cooked, remove and keep warm on a serving dish.
Skim off any excess fat from the cooking juices and pour the remainder into a small saucepan.
Boil rapidly until the liquid is reduced and is a little syrupy.
Pour the sauce over the chicken pieces and serve at once.