Indian Spiced Chicken

Indian Spiced Chicken is a gluten free, dairy free, and whole 30 main course. One serving contains 290 calories, 49g of protein, and 8g of fat. This recipe serves 4 and costs $2.27 per serving. This recipe from Erins Food Files has 31 fans. Head to the store and pick up garlic, turmeric, coriander, and a few other things to make it today. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is amazing. Try Indian Spiced Chicken, Indian-Spiced Chicken, and Indian Spiced Chicken and Chutney for similar recipes.

Servings: 4

 

Ingredients:

1/4 teaspoon cayenne pepper

4 skinless chicken breasts

1 teaspoon coriander

1/2 teaspoon cumin, ground

3 cloves garlic, minced

1 teaspoon ginger, ground

1 tablespoon lemon juice

4 lemon wedges

1/4 teaspoon nutmeg, ground

2 teaspoons paprika

1/4 teaspoon turmeric

2 teaspoons vegetable oil

1 tablespoon water

Equipment:

bowl

grill

Cooking instruction summary:

In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.Spoon 1 tbsp into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.(Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.Serve with lemon wedges.

 

Step by step:


1. In small bowl, stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne pepper.Spoon 1 tbsp into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for 1 hour.(Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 30 minutes.)

2. Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes.Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often, for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced.

3. Serve with lemon wedges.


Nutrition Information:

Quickview
290k Calories
48g Protein
8g Total Fat
3g Carbs
27% Health Score
Limit These
Calories
290k
15%

Fat
8g
13%

  Saturated Fat
2g
19%

Carbohydrates
3g
1%

  Sugar
0.74g
1%

Cholesterol
144mg
48%

Sodium
264mg
12%

Get Enough Of These
Protein
48g
97%

Vitamin B3
23mg
119%

Selenium
72µg
104%

Vitamin B6
1mg
88%

Phosphorus
486mg
49%

Vitamin B5
3mg
33%

Potassium
910mg
26%

Vitamin C
14mg
18%

Magnesium
64mg
16%

Vitamin B2
0.25mg
15%

Vitamin A
621IU
12%

Vitamin B1
0.16mg
11%

Zinc
1mg
9%

Iron
1mg
8%

Vitamin B12
0.45µg
8%

Manganese
0.12mg
6%

Vitamin E
0.88mg
6%

Copper
0.09mg
4%

Fiber
1g
4%

Folate
12µg
3%

Calcium
26mg
3%

Vitamin K
2µg
2%

Vitamin D
0.23µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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