Spicy Paprika Chicken Recipe – Easy Oven-Baked Indian Style

Last Updated on 4 months by Neha Deshmukh

Spicy Paprika Chicken Recipe – Easy Oven-Baked Indian Style

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion, honestly – a super flavourful, oven-baked chicken that’s inspired by Indian spices but gets a fun little kick from taco seasoning. I first stumbled upon this combination when I was trying to use up some leftover taco seasoning, and it was a happy accident! It’s become a family favourite, and I think you’ll love it too.

Why You’ll Love This Recipe

This Spicy Paprika Chicken is seriously easy to make, even on a busy weeknight. It takes just 10 minutes to prep, and then the oven does most of the work. But don’t let the ease fool you – the flavour is amazing. It’s a beautiful blend of smoky paprika, a hint of heat from cayenne, and that unexpected depth from the taco seasoning. Plus, it’s a great way to get a delicious, comforting meal on the table without spending hours in the kitchen.

Ingredients

Here’s what you’ll need to make this flavour bomb:

• 1 kg whole chicken (deskinned, cleaned, patted dry)
• 1 tbsp taco seasoning (heaped)
• 1 tbsp paprika
• 1 tsp cayenne pepper
• ½ tsp garlic powder
• Salt to taste
• 1 tbsp olive oil

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Taco Seasoning: This might seem a little unusual in an Indian recipe, but trust me! It adds a lovely savoury depth and a subtle complexity. You can find good quality taco seasoning in most supermarkets.
• Paprika: I love using Kashmiri paprika for its vibrant colour and mild heat. But regular paprika works just fine too – it’ll just have a slightly different flavour profile. If you like things really smoky, you could even add a touch of smoked paprika.
• Olive Oil: While traditionally Indian cooking uses mustard oil or ghee, olive oil works beautifully here, especially for oven baking. It helps the spices adhere to the chicken and keeps it nice and moist. Plus, it’s a healthier option!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the taco seasoning, paprika, cayenne pepper, garlic powder, salt, and olive oil.
2. Now, rub that gorgeous spice mixture all over the chicken. Don’t be shy – get it under the skin where you can, and even inside the cavity. This is where the flavour really gets in!
3. Let the chicken marinate for about 10 minutes. This gives the spices a chance to work their magic.
4. Preheat your oven to 200°C (390°F). Place the chicken in a baking tray.
5. Bake for 20 minutes.
6. Remove the tray, flip the chicken over, and bake for another 20 minutes, or until the juices run clear when you pierce the thickest part with a fork.
7. Finally, switch the oven to grill mode and cook for 2-3 minutes to char the surface slightly. Keep a close eye on it – you want a nice colour, but you don’t want to burn it!

Expert Tips

A few little things to keep in mind for the perfect Spicy Paprika Chicken:

• Even Marination: Make sure you really massage the spice mix into the chicken. The more evenly coated it is, the more flavourful it will be.
• Checking for Doneness: The best way to check if the chicken is cooked through is to use a meat thermometer. It should reach an internal temperature of 75°C (165°F). If you don’t have a thermometer, pierce the thickest part of the thigh – the juices should run clear, not pink.
• Grill Time: Watch the chicken carefully under the grill. It can go from beautifully charred to burnt very quickly!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the cayenne pepper to ¼ tsp or omit it altogether.
  • Medium: Stick to the 1 tsp of cayenne pepper.
  • Hot: Add an extra ½ tsp of cayenne pepper, or a pinch of chilli flakes.
• Festival Adaptations: For Diwali or Eid parties, cut the chicken into bite-sized pieces before marinating and grilling. Serve as a delicious appetizer! My aunt makes these every year and they disappear in minutes.
• Gluten-Free: Just double-check that your taco seasoning is gluten-free. Some brands contain wheat flour.

Serving Suggestions

This chicken is incredibly versatile. Here are a few of my favourite ways to serve it:

• Indian Bread: Roti, naan, or paratha are all fantastic choices for soaking up the delicious juices.
• Rice Variations: Plain basmati rice, jeera rice (cumin rice), or even a fragrant biryani would be lovely.
• Raita: A cooling raita (yogurt dip) is the perfect accompaniment to balance the spice. Cucumber raita or boondi raita are both great options.
• Side Salad: A simple green salad with a lemon vinaigrette adds a fresh element.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. It’s also great shredded and used in wraps or salads!

FAQs

Got questions? I’ve got answers!

1. Can I use chicken pieces instead of a whole chicken?

Absolutely! You can use chicken thighs, drumsticks, or even a whole cut-up chicken. Just adjust the cooking time accordingly – smaller pieces will cook faster.

2. What is the best way to ensure the chicken is cooked through?

Using a meat thermometer is the most reliable method. Otherwise, check the juices – they should run clear when pierced.

3. Can I marinate the chicken for longer than 10 minutes?

Yes, you can! Marinating for longer (up to a few hours) will allow the flavours to penetrate even deeper. Just make sure to keep the chicken refrigerated while it marinates.

4. What if I don’t have a grill function on my oven?

No problem! You can broil the chicken instead. Keep a close eye on it to prevent burning.

5. Is taco seasoning authentically Indian? What does it add to the flavour profile?

No, taco seasoning isn’t traditionally Indian. But it adds a wonderful savoury depth and a subtle smoky flavour that complements the Indian spices beautifully. It’s a fun fusion twist!