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    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