This super easy 10 ingredient Sumac Chicken is full of wonderful Middle Eastern flavors and is a quick dinner dish, best enjoyed with spiced yogurt and pitas. The sumac is really lemony, tangy and the flavor it brings out is lip-smacking!
I was supposed to bring you this easy 10 ingredient Sumac Chicken recipe a few days ago, because it’s the last thing I made for Denver before I came down to Raipur to meet my parents. But I got here, and fell horribly sick. In fact I’m still sniffling and coughing, which sucks, because I haven’t been able to enjoy my visit at all so far. But I’m on meds, and hopefully will be better by the time Diwali comes.
Ingredients1.2 kilograms Chicken cleaned and washed
2 tablespoons Sumac
1/2 cup Hung Curd
3 tablespoons Garlic paste
1 tablespoon Chilli Powder
3 tablespoons Butter
3 Onions quartered w
1 Garlic whole head of, halved
1 Lemon large, sliced
Salt to taste
Method
* Cut the chicken into fairly large pieces. I got about 6 pieces from the entire bird.
* The chicken can weigh anywhere between a kilo to 1.3 kilograms. If your bird is larger, adjust the spices accordingly.
* Mix together sumac, hung curd, garlic paste, chili powder and salt in a bowl and rub all over the chicken, making sure that you get to all the crevices.
* Keep this aside for anywhere from half an hour to overnight. The longer the better.
* In a oven proof roasting pan, add the chicken pieces one by one. Cook on high heat for 3 minutes on each side till the chicken gets a slight golden brown.
* Add the onions, garlic pods and sliced lemons to the pan. Transfer the pan to a pre-heated oven for 40-50 minutes and bake at 200 degrees celsius.
* In case you don't have an oven, or an oven proof roasting pan, you can also cook this on a stove (See point 5)
* Remove from the oven and serve hot.
* To cook on the stove: To cook the chicken on the stove, cook on high heat for 3 minutes on each side till the chicken gets a slight golden brown.
* Add the onions, garlic pods and sliced lemons to the pan.
* Reduce the heat, and cook for 20 minutes on each side, till the chicken is cooked through.
* Some juices will get collected in the pan while cooking.
* You can increase the heat, and cook till the juices evaporate, but I quite like having them in the pan.