Indian Chicken

A Mid Eastern Mouth-Watering Dish

our family loves (serves 6)


For Red Sauce, mix together:

1+ 1/4 c. ketchup

1/3 c.  brown sugar

1/4 c. vinegar

3 tsp. worchest. sauce

1 TB melted butter

For variety, sometimes I add 3/4 c. diced tomatoes. It’s my attempt to make the dish taste more like our favorite from India’s Kitchen, Chicken Masala.

Add some spice!

1 tsp. of each of these:

Dry mustard, salt, pepper (or chili powder), paprika, & curry

+ 1/4 tsp. garlic powder


6 chicken breasts (boneless, skinless…or at least skinless) – Charity, mom & I cut them in 4th’s or peices so the sauce penetrates more of the meat, faster.

Lay the chicken peices in a 9×13, pour sauce on top, cover w/foil & cook in 375 oven for 1.5 hrs (the longer, the tender-er!) Uncover the last half-hr so the red sauce can thicken.

Cook & serve w/some Minute Rice or if time permits, Indian Jasmine Rice.

For a yummy traditional side or app., I’ve toasted pita or flat bread, cut it into triangles & set it out with a dipping sauce made of plain yogurt+ cucumber+red curry paste (which is found in ethnic sauce section of g-store). Yum!

Hope y’all enjoy! Let me know your feedback, k?


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