Indian spicy pounded chicken
Indian Spicy Pounded Chicken combines tender pounded chicken breasts with a vibrant spice blend of cumin, turmeric, and coriander. Easy to prepare and full of rich flavors, it's ideal for both weeknight dinners and special occasions.
Cook time 20 min
Prep time 10 min
Ingredients:
2 tsp ground cumin2 tsp turmeric powder
2 tsp dried coriander
2 tsp onion powder
3 tsp salt
1 tsp black pepper
1 tbsp olive oil
8 chicken breasts
Experience the rich and aromatic flavors of Indian cuisine with our Indian Spicy Pounded Chicken recipe. This dish combines tender chicken breasts with a vibrant blend of traditional spices, making it a delicious and healthy option for any meal. Easy to prepare and packed with flavor, it's perfect for a quick weeknight dinner or a special occasion.
Instructions:
- Place each chicken breast between two sheets of plastic wrap or wax paper.
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness, about ½ inch thick. This ensures even cooking and better absorption of the spices.
- In a small bowl, combine the ground cumin, turmeric powder, dried coriander, onion powder, salt, and black pepper. Mix well to create a uniform spice blend.
- Rub the chicken breasts evenly with the spice blend, ensuring each piece is well-coated.
- Drizzle the olive oil over the chicken breasts and rub it in to help the spices stick and add flavor.
- Let the chicken sit with the spice blend and olive oil for at least 15-20 minutes at room temperature. If you have more time, cover and refrigerate for up to 2 hours for deeper flavor.
- Preheat your grill, skillet, or oven to medium-high heat (around 375°F or 190°C for the oven).
- If using a grill or skillet, lightly oil the cooking surface to prevent sticking.
- Cook the chicken breasts for about 4-5 minutes per side, or until fully cooked. Internal temperature should reach 165°F (75°C).
- Remove the chicken from the heat and let it rest for a couple of minutes to retain its juices.
- Slice or serve whole with your favorite side dishes such as rice, naan, or a fresh salad.
This Indian Spicy Pounded Chicken is a delightful blend of aromatic spices and juicy chicken. It's quick to prepare and full of flavor, making it a fantastic option for any meal. Follow our tips to ensure your chicken is cooked perfectly every time. Enjoy this taste of India right in your own kitchen!
Indian spicy pounded chicken FAQ:
If you choose to bake the chicken in the oven, preheat it to 375°F (190°C) and cook the chicken breasts for about 20-25 minutes, flipping halfway through. Always ensure the internal temperature reaches 165°F (75°C) for safety.
You can check if the chicken is done by ensuring the internal temperature has reached 165°F (75°C). Alternatively, the juices should run clear when the chicken is pierced with a knife.
Yes, you can marinate the chicken longer. However, marinating beyond 2 hours may cause the texture to become mushy. Aim for a maximum of 2-4 hours in the refrigerator for optimal flavor.
If you don't have one of the spices, you can use a pre-made curry powder blend as a substitute. Alternatively, you can omit the turmeric and use additional cumin or coriander, but this will alter the flavor profile.
Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months. Reheat thoroughly before consumption.
Tips:
- Pound the chicken breasts to an even thickness for uniform cooking.
- Marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Cook the chicken on medium-high heat to get a nice char and ensure that it's cooked through.
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) for safety.
- Serve with a side of steamed vegetables or basmati rice to complete the meal.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 55g
Carbohydrates 1.89g
Fiber 0.57g
Sugar 0.09g
Fat 10g
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