Description
These Baked Honey BBQ Chicken Bites are bursting with aromatic Indian-inspired flavors. Tender chicken legs are marinated in a spice-laden masala, baked, and finished with a rich coconut curry sauce, perfect for serving with lime wedges for a tangy touch.
Ingredients
Scale
- 15 chicken legs, skinned with shallow slits cut into the meat
- 1 tsp turmeric
- For the Spice Masala:
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 2 tsp fennel seeds
- 1 x 2.5 cm (1 inch) cinnamon stick
- 1 tbsp black peppercorns
- For the Curry:
- 7 cloves garlic, smashed
- 1 x 5 cm (2 inch) piece of ginger, roughly chopped
- 2–3 green finger chillies, roughly chopped
- 2 large onions, roughly chopped
- 200g (7 oz) chopped tomatoes
- 4 tablespoons rapeseed (canola) oil
- 2 teaspoons mustard seeds
- 20 fresh or frozen curry leaves, plus more to garnish
- 1 tbsp Kashmiri chilli powder (adjust to taste)
- 1 small bunch coriander (cilantro), finely chopped
- 1 x 400ml (14 fl oz) tinned thick coconut milk
- Salt to taste
- 2 limes, quartered, to serve
Instructions
- Preheat the oven to 400°F (200°C).
- Rub the chicken legs with turmeric and set aside.
- In a dry skillet, toast cumin seeds, coriander seeds, fennel seeds, cinnamon stick, and black peppercorns until fragrant. Grind to a fine powder to make the spice masala.
- In a blender or food processor, combine garlic, ginger, green chillies, and onions to form a coarse paste.
- Heat the rapeseed oil in a large ovenproof pan. Add mustard seeds and curry leaves, sauté until fragrant.
- Add the onion-garlic-ginger paste and cook until golden brown.
- Add chopped tomatoes and cook for 5–7 minutes until softened.
- Stir in the spice masala and Kashmiri chilli powder, cook for another 2 minutes.
- Add coconut milk and salt, bringing the curry to a gentle simmer.
- Place the chicken legs into the curry, spooning sauce over them.
- Transfer the pan to the oven and bake for 25–30 minutes, or until the chicken is cooked through and tender.
- Garnish with fresh coriander and serve with lime wedges.
Notes
- Adjust the number of green chillies and Kashmiri chilli powder to control the heat level.
- Serve with steamed rice or naan for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 2 chicken legs with sauce
- Calories: 410
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg