Coriander Garlic Baked Chicken Recipe
A high protein Indian recipe with chicken legs, onion - roughly chopped, sprig coriander (dhania) leaves - roughly chopped. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Coriander Garlic Baked Chicken recipe, thoroughly clean the chicken and rub with salt and let it rest for 30 minutes
chicken legs(6)onion - roughly chopped(1)sprig coriander (dhania) leaves - roughly chopped(6)cloves garlic(6)salt - to taste - 2
Meanwhile, make a paste of Jeera, garlic, ginger, coriander leaves, onion and green chillies along with a few teaspoons of water in a mixer grinder
onion - roughly chopped(1)sprig coriander (dhania) leaves - roughly chopped(6)green chilli(2)inch ginger(1)cloves garlic(6)mixed vegetables - onion - 3
Line baking tray with parchment paper and arrange chicken pieces on it
chicken legs(6) - 4
Pour the marinade and ensure that the chicken pieces are coated with marinade on all sides
chicken legs(6) - 5
Arrange the vegetables on the leftover spaces on the tray
mixed vegetables - onion - 6
Let the chicken pieces rest for 2-3 hours
chicken legs(6) - 7
Preheat oven for 10 minutes at 200 degree centigrade
- 8
Brush oil on the chicken pieces
chicken legs(6) - 9
Bake the chicken pieces for 30-40 minutes and reduce the temperature to 180 degree centigrade
chicken legs(6) - 10
Brush oil in between to ensure the chicken remains soft and juicy
chicken legs(6) - 11
Serve hot
- 12
Serve Coriander Garlic Baked Chicken along with Beetroot Salad Recipe With Mixed Greens & Feta Cheese for a healthy weekday dinner
chicken legs(6)sprig coriander (dhania) leaves - roughly chopped(6)green chilli(2)cloves garlic(6)mixed vegetables - onion
Nutrition Facts
Per serving
Rate this recipe
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Coriander Garlic Baked Chicken Recipe
A high protein Indian recipe with chicken legs, onion - roughly chopped, sprig coriander (dhania) leaves - roughly chopped. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
12 steps- 1
To begin making the Coriander Garlic Baked Chicken recipe, thoroughly clean the chicken and rub with salt and let it rest for 30 minutes
chicken legs(6)onion - roughly chopped(1)sprig coriander (dhania) leaves - roughly chopped(6)cloves garlic(6)salt - to taste - 2
Meanwhile, make a paste of Jeera, garlic, ginger, coriander leaves, onion and green chillies along with a few teaspoons of water in a mixer grinder
onion - roughly chopped(1)sprig coriander (dhania) leaves - roughly chopped(6)green chilli(2)inch ginger(1)cloves garlic(6)mixed vegetables - onion - 3
Line baking tray with parchment paper and arrange chicken pieces on it
chicken legs(6) - 4
Pour the marinade and ensure that the chicken pieces are coated with marinade on all sides
chicken legs(6) - 5
Arrange the vegetables on the leftover spaces on the tray
mixed vegetables - onion - 6
Let the chicken pieces rest for 2-3 hours
chicken legs(6) - 7
Preheat oven for 10 minutes at 200 degree centigrade
- 8
Brush oil on the chicken pieces
chicken legs(6) - 9
Bake the chicken pieces for 30-40 minutes and reduce the temperature to 180 degree centigrade
chicken legs(6) - 10
Brush oil in between to ensure the chicken remains soft and juicy
chicken legs(6) - 11
Serve hot
- 12
Serve Coriander Garlic Baked Chicken along with Beetroot Salad Recipe With Mixed Greens & Feta Cheese for a healthy weekday dinner
chicken legs(6)sprig coriander (dhania) leaves - roughly chopped(6)green chilli(2)cloves garlic(6)mixed vegetables - onion
About this recipe
A high protein Indian recipe with chicken legs, onion - roughly chopped, sprig coriander (dhania) leaves - roughly chopped. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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