Indian-spiced chicken with cucumber salad
Delight your taste buds with our Indian-spiced chicken paired with a refreshing cucumber salad. This flavorful dish features tender chicken marinated in Greek yogurt, coriander, cumin, paprika, and chili powder, then cooked to perfection. Complemented by a crisp cucumber salad, this recipe is a perfect blend of spice and cool freshness. Easy to prepare and bursting with exotic flavors, it's a healthy and delicious meal you won't want to miss!
- 15 Apr 2024
- Cook time 15 min
- Prep time 25 min
- 4 Servings
- 9 Ingredients
Indian-spiced chicken with cucumber salad is a flavorful and refreshing dish that combines the bold spices typical of Indian cuisine with a cool, crisp cucumber salad. This recipe is perfect for those who enjoy a bit of heat and vibrant flavors, balanced with the creaminess of Greek yogurt and the crunch of fresh cucumbers.
Ingredients:
Instructions:
- In a medium bowl, combine the Greek yogurt, dried coriander, ground cumin, paprika, chili powder, minced garlic, grated ginger, and olive oil. Mix well to create a smooth marinade.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld.
- If using a grill, preheat it to medium-high heat. If using an oven, preheat to 375°F (190°C).
- Remove the chicken from the marinade, allowing excess marinade to drip off.
- For grilling, cook the chicken on the preheated grill for 5-7 minutes on each side or until the internal temperature reaches 165°F (74°C).
- For baking, place the chicken on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- In a large bowl, combine the sliced cucumbers and Greek yogurt.
- Season with salt and pepper to taste.
- Toss well to ensure the cucumbers are evenly coated. Garnish with fresh dill if desired.
- Plate the grilled or baked chicken breasts.
- Add a generous serving of cucumber salad on the side.
- Optionally, you can garnish the dish with additional chopped fresh herbs for added flavor and presentation.
- Serve the Indian-spiced chicken with cucumber salad immediately while the chicken is hot and the salad is cool and refreshing.
Tips:
- Marination Time: Allow the chicken to marinate for at least 30 minutes or up to overnight for even more flavor. This helps the spices penetrate deeply into the meat.
- Cooking Method: For a healthier option, you can bake the chicken in the oven at 375°F (190°C) for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Yogurt Substitution: If you are lactose intolerant or vegan, you can use dairy-free yogurt alternatives such as coconut yogurt or almond yogurt.
- Serving Suggestion: Serve the chicken over a bed of basmati rice or alongside warm naan bread to make the meal more substantial.
- Additional Toppings: Garnish the cucumber salad with fresh herbs like cilantro or mint for an extra layer of flavor.
Enjoy your Indian-spiced chicken with cucumber salad! This dish offers a wonderful mix of spices and fresh ingredients that is sure to impress. Whether you're cooking for yourself or entertaining guests, this flavorful and balanced meal is sure to be a hit.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 90kcal | 4% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 12g | 4% |
| Fiber 2.20g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 5g | 6% |
| Saturated 1.55g | 5% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 24mg | 4% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 0.77mg | 5% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.34ug | 14% |
| Vitamin C 13mg | 15% |
| Vitamin E 0.95mg | 6% |
| Vitamin K 50ug | 43% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 2.12mg | 19% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 500mg | 15% |
| Selenium, Se 6ug | 11% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.87mg | 8% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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