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:
covered percent of daily need
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