Indian Baked Chicken Curry

Wash, drain and pat dry the chicken. Season with salt and pepper. Let rest for 15 minutes if possible. Tip- never cook the chicken when cold or frozen as it will cook unevenly. And, a wet chicken means too much gravy, so wipe dry.

Use a 13 x 9 baking dish or similar. You want the chicken is in a single layer in the pan. Tip - A small dish will result in too much gravy and a dish too large will dry out the gravy.

In the baking dish add all the marinade ingredients. Combine well with a whisk. Tip- a whisk will ensure no lumps

Add the chicken pieces and coat them well with the marinade. The chicken can be marinated for an hour on the counter or up to 12 hours overnight in the fridge. Tip - If you marinate longer remove the chicken from the fridge and let thaw for an hour before baking.

Preheat the oven at 190 C / 380 F

Cover the baking dish with aluminum foil. Bake for about 45 mins. For the last 10 minutes remove the aluminum foil, and turn the broiler on so the chicken gets some color. Tip - Do not overcook at the last 10 minutes or the chicken will dry out.

Remove from the oven and let rest for a few minutes before you serve.