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Asian Spiced Baked Chicken

Avin Kohli
5 minutes
Prep Time
30 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Non-veg
  • Easy
  • Others
  • Pan Asian
  • Baking
  • Appetizers
  • Low Fat

Ingredients Serving: 4

  1. 2 tbsp tamarind Paste
  2. 2 tbsp cooking oil
  3. 2 tbsp grated jaggery or palm sugar or brown sugar
  4. 2 tbsp Worcester sauce
  5. 2 garlic cloves, finely chopped or minced
  6. 1/2 tsp chilli powder or flakes
  7. 1 tbsp light soy sauce
  8. 1/4 tsp coarse black pepper
  9. salt as per taste
  10. For glaze:
  11. 1/4 tsp tamarind paste
  12. 2 tsp jaggery
  13. A little water


  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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