Recipe- Super Easy Sumac Chicken

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.

Ingredients

1.2 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.