Thursday, August 1, 2013

Baked Chicken with Recheado Masala

Recheiado masala (some people call it recheado, rechad, reshad and so many other things ;) ) is a great Goan masala that you can put to so many different uses. Here we use the Recheado masala  on chicken and bake it, not only a hot favourite but healthy too (provided your chicken is skinless) as there is no oil used.
Roasted Chicken with Recheiado Masala

Chicken legs or chicken (cut into pieces as desired)
Recheiado masala
Salt to taste

  • Apply salt to the chicken. (I normally use 1 teaspoon salt for 1/2 kg of meat)
  • Poke the chicken pieces a bit with a knife so that the Recheiado masala gets in.
  • Apply the Recheiado masala and keep aside for marination. If there is no time to set it aside also, it is ok; you may proceed further.
    How to bake chicken with recheiado masala
  • Put the chicken pieces in a tray and bake in oven at 200C for half an hour to one hour depending on the quantity or until done.

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We strive to bring you the best of Goan recipes handed down from our mothers and grandmothers whether it is Goan sweets recipes, Goan dessert recipes, the famous Goan xacuti recipe, the vindaloo recipe, the sorpotel recipe and so much more... Enjoy making the best of Goan dishes to tickle your palate and there are so many other favourite recipes you can use as well. So happy cooking and... bon appetit!!