Recipe: Chicken Masala

This recipe is but one of the many styles of chicken masala. This version is marinated in a yogurt-based masala spice paste and baked in the oven.

4 boneless chicken breasts or thighs, with skin
Oil or nonstick cooking spray

Spice Paste:
½ cup plain yogurt
1 knob ginger root, peeled and coarsely chopped (about 2 tablespoons)
3 cloves garlic, peeled and chopped
Masala spice blend (see recipe)
Salt to taste

Masala:
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon black pepper
½ teaspoon cinnamon
1 teaspoon dried chili flakes
¼ teaspoon cayenne pepper

Combine all spice paste ingredients in a food processor and puree to a fine consistency. Add chicken pieces and toss gently to coat. Cover and marinate in the refrigerator for 2 hours, or overnight.

Preheat oven to 400 degrees. Coat a glass baking dish with oil or nonstick cooking spray. Add chicken pieces and spoon any remaining marinade over the chicken. Bake for 1 hour, until golden brown, basting occasionally with pan drippings. When chicken is done, serve with steamed rice or rice pilaf. Serves 4.