Daily Archives: September 23, 2016

Italian Herb Baked Chicken Breasts

ashus-Baked Chicken
ashus-Baked Chicken Breasts

In continuation with posting of the recipes from the Tandoori platter that I had cooked for lunch last week, sharing here the recipe of the baked chicken. (You can check picture and the recipe links at the end of this post)

I am very fond of Tandoori food and it is a favorite food at home, the meat or vegetable may change but the Indian spices used for marination always remain same. But my Jr was after me for a long time to make something that is grilled but not using the Indian spices. Having tasted the recipes using chicken breast in some fast-food joints here, I decided to use the home available ingredients and dish out something new for him. As I stock up on my dried herbs, I have an Italian herb mix that I had asked my hubby to bring for me during one of his tours to Rome. It is my most favorite herb mix, it gives the Marinara sauce that I make at home for my Pasta dishes the perfect taste. Sharing with you all what I made the other day and it was the most delicious baked chicken meat that I ate.



Chicken- 2 chicken Breasts

Garlic- 2 cloves

Olive oil- 2 Tbsp

Bread crumbs- 75 gm

(Readymade) Italian seasoning mix- 2 Tbsp

Grated Parmesan cheese- 2 Tbsp

Salt- To taste

Note: Ingredients of the Italian seasoning used were-dried Garlic, Tomato, Oregano, salt, Onion, Carrot and Celery.

ashus-Italian seasoning mix
ashus-Italian seasoning mix

In case you do not have readymade seasoning available, then you can make a homemade mix of dried Oregano, basil, red chili flakes, salt, pepper, and dried onions, and garlic. If dried garlic is not available then simply increase  the garlic cloves used in the recipe to 3 or 4 in number, depending on the size of the cloves. We want to impart garlic flavor to the oil, but it should not be too strong.

ashus-Italian Herb Baked Chicken
ashus-Italian Herb Baked Chicken


Preheat the oven to 200 deg C.

Clean and wash the chicken and pat dry using a kitchen towel or tissue.

Poke the chicken flesh with a fork, this will enable the oil and herb marinade to penetrate inside.

Take a small sauce pan, heat olive oil and then add crushed garlic cloves and the herb mix and switch off the gas flame. One could also use butter instead of oil, but my choice is always olive oil.

Mix the bread crumbs with the Parmesan cheese and a pinch or two of the herb mix. Season lightly with salt.

Apply the herb olive oil to the chicken meat, it should be rubbed well so that the flesh is drenched with the herb mix and oil. Leave it to marinate for 15-30 mins.

Note: (If in hurry to eat, bake it without marination time 🙂 )

Coat this herb oil drenched chicken flesh with the bread crumb mix.

Grease a baking dish with the herb oil and put the coated chicken breasts and let the dish then go into the oven for baking. Bake for 30-40 min.

ashusrecipe-The breadcrumb coated chicken meat is ready to go into the oven.
ashusrecipe-The breadcrumb coated chicken meat is ready to go into the oven.

The chicken should be turned once so that both sides are evenly baked. It takes around 30-40 min for the chicken to get cooked. Once it is cooked, I turned on the top grill function of the oven for giving the chicken surface a grilled appearance. Grill it for 10 mins so that the top coat of the bread crumbs get crispy and gave the bite the perfect crunch.

The chicken was well cooked, perfectly marinated, with crispy outer coat. I also baked few baby corns and carrot cuts along with it.

Go ahead and try out this Italian herb seasoned baked chicken dish from ashusktichen 🙂 .

Alternative to oven: In case one does not have an oven, then use a frying pan to cook the chicken. Heat the pan and add 1 Tbsp oil to it and let the chicken cook in the pan for sometime and then only turn. Later tossing and turning it from time to time gives it a crispy outer coat.

If you would like to check out other recipes from the Tandoori platter picture below, do click the links (in red) given to open the recipe posts.

ashus-Tandoori Platter
ashus-Tandoori Platter

ashus Tandoori platter- Tandoori Paneer , Tandoori Prawns, Tandoori Gongura prawns.

Using the ingredients that are available at home one can always dish out something new and interesting with just a bit of motivation. Hope you all liked this simple chicken bake and would go ahead and give it a try. Happy Baking 🙂






Tandoori Paneer

ashus-Tandoori Paneer
ashus-Tandoori Paneer

Last week, as already mentioned in my earlier posts, I had made a tandoori platter for my lunch. It had lots of Tandoori prawns, Paneer, Ghongura prawns and also baked chicken breasts. A sudden snag in the laptop functioning resulted with me having to take a forced break from my writing and posting up the remaining tandoori posts. Finally, after a gap of couple days, the laptop snag is corrected and now it is functioning fine and here I am completing the few posts that were well due last week, yeah I had made a mental note of posting them :).

ashus-Tandoori Platter
ashus-Tandoori Platter

For this tandoori paneer recipe I used the cubes of paneer.  I prefer to buy fresh paneer for making any dish, but always keep a packet or two of paneer in the freezer for those occasions when I get sudden urges of cooking paneer dishes  and cannot go to the supermarket to buy.  The packaged paneer cubes come handy when we are adding few cubes to a recipe, mixing vegetables and paneer, or adding few cubes to any potato filling etc. Keep paneer packet in the lower compartment of the refrigerator overnight, it gets thawed well. One can also empty the contents of the frozen paneer packet and keep on the kitchen platform for an hour or so and the cubes easily get thawed and can then be readily used for cooking. One could also use the thawing function of the Microwave for that matter, but I never go for this option.


This is yet another simple and a quick recipe. You need paneer cubes, lemon juice, whole soaked Kashmiri Chili and Tandoori masala for this recipe. In case the store bought masala is not available at home you can use a mix of red Chili powder, coriander powder, chaat masala, garam masala, and cumin powder. You can either make a paste of the soaked Kashmiri chili and dried masalas as I have done here or can simply use the dried masala mixed with oil and lemon. If you have Kashmiri chili powder you can add a teaspoon of it to the dried masala, lemon and oil and use it as the marinade. Sharing here the method in which I made a wet paste of the chili and masala and ground it to smooth in a Mixie pot.


Paneer cubes: 250 gms

Kashmiri Red Chili: 2 no

Tandoori masala powder: 2 Tbsp

Lemon: 1/2

Olive oil: 1 Tbsp

Salt: To taste

Turmeric: 1 Tsp

Note: You can use any cooking oil of choice.


Soak the Kashmiri red chili in hot water, they are easier to grind after soaking as they become soft.

ashus-Soaked Kashmiri Red Chili
ashus-Soaked Kashmiri Red Chili

Preheat the oven to 200 deg C on the grill and oven setting.

Grind the Kashmiri chili along with the Tandoori masala powder, salt, lemon juice and some oil.  Adding oil helps make a smooth paste and we can easily coat this paste on the paneer and keeps prevent paneer from drying up in the intense heat of the grill. Keep the marinated cubes in fridge for 30 min before grilling, you can avoid this if are in a hurry to eat. The marinated paneer cubes taste better if we allow the marinade to soak in.

ashus-Paneer cubes and the tandoori marinade.
ashus-Paneer cubes and the tandoori marinade.

Put the marinated paneer cubes in the preheated oven for 10- 15 minutes, tossing in between, so that all sides are grilled to perfection. The oven time depends upon the oven used at home, use self discretion, do not over grill the cubes as they toughen and then taste like rubber.

ashus-Tandoori Paneer cubes
ashus-Tandoori Paneer cubes

These paneer cubes were bit crisp on the outside and soft inside with the perfect blend of tandoori masalas, Yummy was my Jr’s comment!! 🙂

NOTE: In case you do not have a grill or oven at home, you can use a fry pan to cook the paneer. Heat the frying pan, add cooking oil of choice and put the marinated paneer cubes and cook on medium-to-slow flame, taking care not to burn them. Cook the cubes for only 10-15 min, turning/ tossing once so that both sides become crisp.  Do not cook for long as the paneer will harden and become rubbery. (I have used smaller cubes and hence the time needed for grilling was less, and the grill/oven was already hot.)

SERVING: Serve the piping hot grilled paneer cubes with a mint yogurt chutney/dip. You can check out ashus Yogurt dip recipe in the Archives.

Check out other Tandoori recipes in the Archives.