Spicy Baked Chicken- Masaledar Murghi

In response to a recipe request from a  follower of the blog I am publishing  Masaledar Murghi- Spicy Baked Chicken  This baked chicken is very red in color which is common to most Indian dishes, it gets it's color from red hot chilies. If you wish to make a milder version reduce the amount of chillies and add more paprika to make up the tbsp difference in the recipe.
Masaledar Murghi- Spicy Baked Chicken  -1 tbsp ground cumin seeds, 1/2 tbsp paprika , 1 1/2tsp cayenne pepper, 1/2 tbsp chopped red chili, 1 tbsp ground turmeric, 1 1/2 tsp black pepper, salt to taste, 3 cloves garlic mashed to a pulp, 6 tbsp fresh lemon juice, 31/2 lb chicken cut into serving pieces , skinned, 3 tbsp vegetable oil, Combine the cumin, paprika, cayenne, chili's , turmeric, black pepper, salt, garlic and lemon juice in a bowl. Mix well. Rub this mixture over the chicken pieces, pushing the paste inside any flaps and openings. Spread chicken in a shallow baking tray, cover and refrigerate 3 hours. (Longer will not hurt). Oven 400'. remove chicken from refrigerator and brush with the 3 tbsp of oil. Put chicken in the oven and bake 20 mins. Turn the chicken pieces over and bake another 25 mins. Baste the chicken with the drippings 3-4 times through out the cooking time. If excess liquid accumulates in the baking tray., remove the excess fat with a spoon.. When chicken is done remove remaining liquid to a small saucepan and boil it down until the juices thicken slightly. Arrange chicken pieces on a platter, pour the reduced sauce over them and serve. Serve 4-5
This dish is great served with  Rice and Peas- Tahiri -   2c long grain rice, 3 tbsp vegetable oil, 1tsp  whole cumin seeds, 1 medium onion chopped fine, 1 1/4 c frozen peas defrosted, 1 tsp salt , 2 2/3 c water. rinse rice drain. heat oil in a heavy pot over medium heat. when hot, put in cumin seeds, stir for 5 secs. Add onion, fry until semi- soft. add the peas, rice, and salt. Stir and saute gently for 4 mins or until the rice is coated with the oil. Add the water and bring to a boil. Cover tightly, turn heat to very low and cook for 25 mins. Turn off heat and let rice sit 5 mins undisturbed. Stir gently and serve with the chicken. The dinner described here is only a small portion of a true Indian dinner. In true style a  Red split lentil   -Masoor dal  would be also served with the chicken along with yogurt and various other accompaniments. Indian food is complex in its tastes but very soul satisfying, always worth the effort. Enjoy. Be well :)