INDIAN CHICKEN FILLET

FullSizeRender(3)

I am finally back!! I know I have been away for quite sometime but I have worked on many recipes & ideas so I will make it up to you I promise! Stay tuned for delicious recipes coming your way!

I know chicken is the most cooked protein in our homes that’s why I keep showering you with different recipes. Chicken has the tendency to be very boring & bland so I am providing you with marinades & sauces from different cuisines to help you serve it in new ways.

Today we go Indian. Simply marinade, cook & enjoy! Not more than 30 minutes in the kitchen! 

Don’t get scared of the list of spices in the recipe; they are all common spices that we use in everyday cooking except for garam masala. It is a very famous Indian spice that adds an amazing earthy flavor to food. Don’t worry it is now available in all big supermarkets & at the عطار.  

Adding yoghurt to the marinade makes the chicken super moist & subtly reduces  the heat of the spices!

This marinade is very flexible; it goes really well with fish, shrimps & oven baked whole chicken.

INDIAN CHICKEN FILLET

  • Servings: 4-5
  • Difficulty: easy
  • Print

Ingredients:

  • 8 pieces thin chicken breast fillet
  • 2 tbsp tomato paste صلصة 
  • 1/3 cup yoghurt 
  • juice of 1 lemon 
  • 2 garlic cloves minced 
  • 1 ½ tsp garam masala جارا ماسالا بودرة
  • ½ tsp turmeric كركم
  • ½ tsp ginger powder جنزبيل بودرة
  • ½ tsp paprika بابريكا
  • ½ tsp coriander كسبرة ناشفة
  • ¼ tsp cumin كمون 
  • salt & pepper 
  • Olive oil for brushing the pan 

Directions

  • Mix all the marinade ingredients together. Coat the chicken well with the marinade & refrigerate for 2 hours up to overnight.
  • Thin Chicken Fillet: Heat a pan over medium high heat until hot then brush with olive oil. Cook the chicken for about 3-4 minutes on each side or until cooked through. Don’t overcrowd the pan so that the temperature doesn’t go down & the chicken starts releasing its water.
  • Thick Chicken Fillet: Preheat oven at 200 C. Heat an ovenproof pan over medium high heat until hot then brush with olive oil. Cook the chicken for about 3 minutes on each side then move the pan to the oven & let cook for about 10-15 minutes depending on the thickness of the chicken.
  • Let the chicken rest for 5 minutes. Serve with jasmine or turmeric rice.

Notes:

  • Garam masala powder can be found in the spices section of any big supermarket or at the عطار.
  • If the chicken is thicker at one end, place it between 2 plastic bags & pound until it’s all the same thickness to make sure it cooks evenly.
  • This marinade goes well with fish, shrimps & whole chicken. 

 

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s