Tuesday, July 9, 2013

Bacon wrapped Masala Chicken

They say, everything tastes better with bacon and that's just what I proved when I decided to take my recipe for masala chicken to the next level by wrapping the pieces in bacon.  This was a fantastic way to get moist and flavored chicken with a double whammy of flavor.  We ate it with my mother's recipe for Yellow Rice and a raita salad and every piece was finger licking good.

Around 12-15 pieces of chicken (drumsticks, thighs or breast) skin removed

Lemon/Chili Marinate:
2 Tbs of lemon juice
salt to taste (about 1Tbs)
1/2 tsp of turmeric
1 tsp of red chili powder (or to taste)

Yogurt Marinate:
1 cup of yogurt
1tsp of garam masala
1 Tbs of paprika
1Tbs of cumin
4-5 cloves of garlic grated
2Tbs of grated ginger
1tsp onion powder or some pulverized onion
black pepper

Marinating Directions: 
Clean and skin your chicken pieces.  Cut a few slits into each piece of chicken so the marinate can absorb all the way to the bone.   Mix the Lemon juice/Chili Marinate and apply it to each piece of chicken making sure that the marinate gets into each slit.  Allow to sit for a few minutes while you make the yogurt marinate.    Next apply the yogurt marinate all over the chicken pieces.  At this point you want let the chicken sit in the fridge overnight or 8-12 hours so it soaks up all the flavors.

 Baking directions:

Wrap a slice of bacon around each piece of chicken.  Place on a foil lined baking sheet (sprayed with cooking sprayed or lightly greased).  Bake in a 375 degree oven for 1 hour until chicken is cooked through and bacon is crispy.

 Serve with rice, naan, raita or any curry meal.  Enjoy.

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