Rating: 3.5 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

This chicken is spicy, tangy, and juicy, but with no added fat. It's easy to make in large batches, so it's perfect for a party. And unlike most curries, it's baked, so you can spend time with your guests while it cooks.

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Recipe Summary

cook:
40 mins
additional:
2 hrs
total:
2 hrs 50 mins
prep:
10 mins
Servings:
10
Yield:
10 pounds
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl. Add the chicken to the bowl and toss until they are evenly coated. Scatter the minced garlic over the chicken and toss again. Cover and refrigerate 2 hours.

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  • Preheat oven to 450 degrees F (230 degrees C).

  • Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans. Pour the remaining marinade over the chicken. Cover with aluminum foil.

  • Bake in preheated oven until the juices run clear, 40 to 45 minutes.

Nutrition Facts

653 calories; protein 62.5g; carbohydrates 16.2g; fat 35.6g; cholesterol 194.3mg; sodium 1317.2mg. Full Nutrition
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