EatSmarter exclusive recipe

Indian Spiced Chickenwith Onions and Pineapple

Indian Spiced Chicken - Indian Spiced Chicken - The elegant way to spice up meat - in a hearty, fragrant stew
Indian Spiced Chicken - The elegant way to spice up meat - in a hearty, fragrant stew


Calories:604 kcal
Preparation:65 min
Ready in:180 min
1 serving contains (Percentage of daily recommendation)
Calories604 kcal(30%)
Protein57 g(114%)
Fat32 g(40%)
Carbohydrates18 g(7%)
Added Sugar1 g(1%)
Roughage3 g(10%)

Recipe development: EAT SMARTER


For servings

2Garlic clove
1 piecefresh Ginger root (about 30 grams)
1 teaspoonCoriander seeds
½ teaspoonsCumin seeds
1 teaspoonbrown Mustard seeds
½ teaspoonsTurmeric
½ teaspoonsGaram Masala (Indian spice blend)
6Chicken leg (each about 200 grams)
1Pineapple (about 1 kg)
1red Chile pepper
Cane sugar
6 tablespoonsVegetable oil
½ bunchesCilantro

Kitchen Utensils

1 Skillet, 2 Bowls, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Whisk, 1 Mortar, 1 Corer, 1 Wooden spoon, 1 Plastic wrap, 1 Slotted spatula, 1 Citrus juicer


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1 Peel the garlic and chop coarsely. Peel and grate the ginger root.
2 Crush the coriander, cumin and mustard seeds in a mortar. Add garlic and ginger and grind to make a smooth paste. Mix in the turmeric and garam masala.
3 Rinse chicken legs and pat dry. Separate thighs and drumsticks at the joints. Remove skin if desired. 
4 Rub chicken pieces in a bowl with the spice paste and let marinate for 2 hours.
5 Meanwhile, peel and cut the pineapple into thin slices, then core and arrange slices decoratively on a plate.
6 Halve chile pepper lengthwise, remove seeds, rinse and pat dry. Cut chile into thin strips. Squeeze juice from lime. Mix 3 tablespoons juice with salt, sugar and 3 tablespoons of oil.
7 Rinse cilantro, shake dry, pluck leaves, chop half coarsely and stir into the chile sauce. Pour sauce over pineapple, cover with plastic wrap and let marinate. at room temperature until ready to serve.
8 Peel the onions and slice 5 mm (approximately 1/4 inch) thick. 
9 Heat remaining oil in an oven-proof skillet and cook onion slices for 1 minute, stirring.
10 Remove chicken from marinade and season with salt. Add to skillet and roast in preheated oven at at 200°C (fan 180°C, gas: mark 3) (approximately 400°F) until chicken is cooked through, turning chicken halfway through, about 35 minutes. Serve chicken, onions and pineapple, garnished with remaining coriander.


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