Yes, you read that correctly!
Faced with the prospect of not grilling, my thoughts turned to BBQ chicken.
Well, sortof. Ever since my first brush with Kashmiri Masala, I’ve been thinking it would make an awesome BBQ sauce. It did!
Yield: 6-8 pieces of baked chicken in a greased or lined broiler pan.
Marinate cleaned chicken in a vinegar-based sauce (like Jims Own BBQ sauce I found at Kings Red & White Butcher and Grocery), and 2 cloves of finely chopped garlic, for 30 mins.
*If you don’t have a sauce on hand, mix 3/4 cup apple cider vinegar, 1/4 cup honey or molasses, 2 TB tomato paste, 1TB chili powder, 1 tsp each onion and garlic powder and 2 tsp hotsauce. You may add a few red pepper flakes too! Nevertheless, marinate in sauce for at least 30 mins.
Take 1 cup Kashmiri Masala Paste, (recommended to me for bitter gourd at Spice Bazaar in Durham), and mix with 1/3 cup Jims Own BBQ Sauce. Stir until if forms a spreadable paste. Spread paste thickly over the chicken, or dip the chicken in the paste and place in your pan for baking.
Crumble 15-20 crackers (butter style crackers) in a plastic bag and add:
1 tsp salt, 1tsp garlic powder, 1tsp onion powder, 1/2 tsp cloves, 2 tsp Indian coriander cumin powder, 2 tsp (non-spicy) chili powder, and if desired, 1 tsp red or white Indian chili powder for heat. Mix well and pour seasoned cracker crumbs over pasted chicken. There will be extra paste and crumbs in the bottom of the pan.
Bake at 350 for 30 mins uncovered until chicken forms a good crust. Add 1 cup water to prevent burning and continue cooking another 30-35 mins, lay foil loosely across the top if it begins to brown too much. The finished product will be golden brown and bursting with flavor! Great with rice or a potato salad, sweet potatoes, veggies and naan or rolls!