Spiced Onion Crusted Chicken

I love chicken with the skin on, all crispy and juicy and tender.  Love it.  Don’t love the extra calories though and that’s why I do love the following recipe.

Based on a Madjur Jaffrey recipe, these chicken legs and thighs are thickly coated in a spiced onion mixture and roasted until crispy.  The onions taste divine, form a wonderful crust and keep the chicken inside lovely and tender.

Try it.


Spiced Onion Crusted Chicken(Based on a recipe from The Essential Madhur Jaffrey)


8 chicken pieces (legs and thighs), skin cut off

2 medium onions, chopped very roughly

3 garlic cloves

1 tblspn chopped ginger

1/4 tspn chilli powder

1 tblspn cumin powder

1 tblspn coriander powder

1/2 tspn turmeric

1 tspn salt

Pinch of pepper

3 tblspn vinegar (white or wine or cider – not malt or balsalmic)

Big glug of olive oil

  • For the best results this need to marinate overnight.   In a food processor, whizz together the onion, spices, seasoning, vinegar and oil.  Pour all over the skinned chicken pieces and cover.  Leave in the fridge overnight.
  • Preheat oven to 200 oC (maybe a bit more if non-fan oven).  Place the chicken pieces on a tray well spaced out and spoon any extra marinade over the top.  They should look like this:

  • Roast for 40 mins, until onion mariande is golden and crisp.
  • Let cool for 10 mins before eating.

11 thoughts on “Spiced Onion Crusted Chicken

  1. Oh my! I haven’t had time to cook since I am insane and going back to school, but I am going to take a study break and make this ASAP! Sounds and looks absolutely divine. Anything with cumin is always so good. Glad you’re back to blogging. I always look forward to seeing what you are up to 🙂

  2. Oh, good! I’ve made your Aloo Matar(delicious and easy) but have been waiting to put it together with the chicken which looked lovely in the previous photo. Thank you.

  3. Yum! Made this last night, and it was REALLY tasty – but not crisp 😦 I think maybe I overcrowded the tray, and next time I’ll try drizzling or spraying some oil over the crust before baking.
    Will definitely make this again as the chicken was moist and juicy and the onion crust was delicious (sopped up with a bit of fresh bread – oh so good !). The basic idea would lend itself to lots of flavour variations too.

    Thanks for a great recipe!!



  4. This looks so tasty – I want to try it – also liked your mackerel pate – haven’t had that for a long time….photo was lovely with dog in background.

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