Tuesday, May 3, 2011

Indian Spiced Chicken

…served atop Curried Quinoa with Chickpeas and Almonds.  But I’m gonna be mean and make ya wait for the quinoa recipe.  hehehe

Before I talk about this delicious dish, I must say a huge THANK YOU to everyone who left kind comments congratulating us!  Y’all are beyond awesome!  Every once in a while I’ll catch Nathan reading something on his iPhone, and I’ll ask “Whatcha reading?” and he says “Oh, just all the comments on the blog.”  🙂  Ok, now, on to the chicken.

This chicken recipe was selected after I had already chosen the quinoa recipe.  I needed something that would go alongside the curried quinoa, and I wanted a simple seasoning or marinade I could whip up fast.  With some quick googling on my iPhone (seriously, how did I live before this thing?), this was one of the first recipes I found.  Not only did it taste delicious, it was so quick & easy to throw together.  Part of the reason I decided to post these in two separate recipes is because they did come from different sources, but also because the quinoa could stand alone as a vegetarian main dish, and this chicken could easily be paired with other things.

Is it authentic Indian?  Well, I’m not quite sure, I’ll have to ask Vivek’s opinion on that.  What I do know, is it was a perfectly spiced & seasoned meal.  I’ve really been venturing more into different spices lately, and enjoying every minute.  If the list of spices in this meal seems overwhelming, don’t be intimidated.  Just commit to buying one new spice each week, and before you know it, you’re pretty well stocked!

I definitely recommend this dish if you’re looking for lots of flavor with minimal effort!


Indian Spiced Chicken

Yield: 4 servings


2 teaspoons vegetable oil
3 cloves garlic, minced
1 tablespoon water
2 teaspoons paprika
1 teaspoon coriander
1 teaspoon ginger, ground
1/2 teaspoon cumin, ground
1/4 teaspoon nutmeg, ground
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
4 skinless chicken breasts
4 lemon wedges


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.

from Food.com

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