Spicy Chicken Bake
Cheesy Chicken
Indian Fusion
Intermediate
For 4-5 people

Cheesy Chicken Fusion: Oven-Baked Spicy Chicken and Veggies with Cheese

 

This Indian Fusion recipe combines succulent, yoghurt-marinated chicken pieces with crunchy peppers, sweet corn, and onions, all layered with melted cheese and a creamy spiced white sauce. Oven-baked until bubbling and golden, it's a hearty, spicy, and cheesy casserole that's sure to become a family favourite. Despite the long list of ingredients, it's quite simple to assemble. The 40-minute oven time allows you to prepare any accompaniments.

Ingredients

  • Boneless chicken breast or thighs (cut into 1-inch pieces)

    500 g
  • Thick yoghurt (plain, full-fat)

    200 g
  • Sunrise Lal Mirch Powder

    1 tsp
  • Sunrise Haldi Powder

    1/2 tsp
  • Sunrise Kali Mirch Powder

    1/2 tsp
  • Salt

    1 tsp or to taste
  • Unsalted butter

    50 g
  • Garlic (finely chopped)

    2 tbsp
  • Water (lukewarm)

    1/2 cup
  • Maida (all-purpose flour)

    3 tbsp
  • Milk (full-fat)

    1 cup
  • Red bell pepper (deseeded, diced)

    1 large
  • Yellow bell pepper (deseeded, diced)

    1 large
  • Onion (diced)

    1 large
  • Sweet corn kernels (thawed)

    1 cup
  • Shredded mozzarella cheese

    200 g
  • Dried oregano

    1 tsp
  • Chilli flakes

    1/2 tsp

Sunrise tip: For an extra kick of spice, add 1/2 tsp of Sunrise Garam Masala to the yoghurt marinade. This will lend the chicken a lovely warmth and depth of flavour, adding to the fusion feel of the dish.

 

Steps

Step 1: Marinate the chicken

Time: 5 minutes (plus 30 minutes resting time)

In a large mixing bowl, combine the chicken pieces, yoghurt, Sunrise Lal Mirch Powder, Sunrise Haldi Powder, Sunrise Kali Mirch Powder, and salt. Mix thoroughly, ensuring each piece is well-coated. Cover and refrigerate for 30 minutes.

 

Step 2: Partially cook the marinated chicken

Time: 20 minutes

Heat half the butter in a pan. Add the chopped garlic and sauté for 10-15 seconds until fragrant. Add the marinated chicken pieces and fry for 2-3 minutes. Pour in the lukewarm water, lower the heat, cover, and simmer for 15 minutes. Turn off the heat.

 

Step 3: Prepare the white sauce

Time: 8 minutes

In another pan, melt the remaining butter. Add the maida and stir continuously for 1-2 minutes. Gradually pour in the milk, whisking constantly to prevent lumps. Simmer, stirring, until the sauce thickens and coats the back of a spoon. Remove from heat.

 

Step 4: Assemble the casserole

Time: 10 minutes

Preheat the oven. In a large oven-safe dish, layer half the diced peppers, onions, corn, and 1/3 of the cheese. Spoon the partially cooked chicken (along with any pan juices) on top. Add the remaining veggies and another 1/3 of the cheese. Pour the white sauce evenly over the layers. Top with the remaining cheese, dried oregano, and chilli flakes.

 

Step 5: Bake the casserole

Time: 20 minutes

Place the assembled casserole in the preheated oven and bake for 15-20 minutes at 170°C, until the cheese is melted, bubbling and golden brown on top.

 

Step 6: Serve hot

Time: 2 minutes

Remove the baked casserole from the oven. Let it stand for 5 minutes before serving hot, scooped onto plates with buttered, parsley rice or butter-toasted bread on the side. Enjoy the medley of spicy, creamy, cheesy flavours and textures!

 

Goes Best With

Side Dish: Herbed rice, Butter-toasted bread

Accompaniment: Green salad, roasted vegetables