Asian Spiced Baked Chicken | How to make Asian Spiced Baked Chicken

By Avin Kohli  |  29th Feb 2016  |  
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  • Asian Spiced Baked Chicken, How to make Asian Spiced Baked Chicken
Asian Spiced Baked Chickenby Avin Kohli
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About Asian Spiced Baked Chicken Recipe

This recipe is a no fuss - sweet, sour, spicy, tangy everything that you will love.

Asian Spiced Baked Chicken, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Asian Spiced Baked Chicken is just mouth-watering. This amazing recipe is provided by Avin Kohli. Be it kids or adults, no one can resist this delicious dish. How to make Asian Spiced Baked Chicken is a question which arises in people's mind quite often. So, this simple step by step Asian Spiced Baked Chicken recipe by Avin Kohli. Asian Spiced Baked Chicken can even be tried by beginners. A few secret ingredients in Asian Spiced Baked Chicken just makes it the way it is served in restaurants. Asian Spiced Baked Chicken can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Asian Spiced Baked Chicken.

Asian Spiced Baked Chicken

Ingredients to make Asian Spiced Baked Chicken

  • 2 tbsp tamarind Paste
  • 2 tbsp cooking oil
  • 2 tbsp grated jaggery or palm sugar or brown sugar
  • 2 tbsp Worcester sauce
  • 2 garlic cloves, finely chopped or minced
  • 1/2 tsp chilli powder or flakes
  • 1 tbsp light soy sauce
  • 1/4 tsp coarse black pepper
  • salt as per taste
  • For glaze:
  • 1/4 tsp tamarind paste
  • 2 tsp jaggery
  • A little water

How to make Asian Spiced Baked Chicken

  1. Marinate the chicken with all the ingredients under marinade and set aside in refrigerator preferably overnight or at least 1 hour. Prepare the glaze by boiling 1/4 tsp tamarind paste with 2 tsp jaggery until thick consistency. Add a little water to help the process.
  2. Bake at 180°C for 15 minutes. Take out and brush generously with the glaze mix. Bake again for 5-7 minutes. 
  3. Turn over chicken pieces, brush with more glaze and bake for 7-10 minutes again. I had increased the temperature to 220 in the last 5 minutes. It gives it some texture and color.
  4. Let it rest until you cut the salad. I have thinly sliced some cabbage, cucumber and capsicum.
  5. After serving the chicken peices scoop the leftover juices in the pan into a saucer and voila dipping sauce is ready.

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