Easy Masala Chicken Breasts
South Asian food has some of the best flavor combinations and this recipe is no exception. Most of the ingredients can be found in eastern (Indian, Pakistani, and Middle Eastern) grocery stores. These chicken breasts are marinated in a flavorful spice, yogurt and lime mixture, then grilled. They can be eaten as is, or sliced and added to salads wraps or various types of curries.
Servings: 5 People
- 5 chicken breasts, boneless skinless
- for marinade:
- 1 1/4 cups whole milk yogurt (do not use Greek style)
- juice of 3 limes
- 1/2 onion, roughly chopped
- 3 cloves garlic, peeled
- 1 chili pepper, seeded and roughly chopped (choose type and heat preference)
- 1/4 cup cilantro leaves
- 1 tablespoon vegetable oil
- 1 tablespoon garam masala
- 2 1/2 teaspoons cumin powder
- 1 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon ginger powder
- 1/2 teaspoon turmeric
- Place marinade ingredients in a food processor and puree into a smooth mixture. Taste for salt content, made adjustments as needed.
- Set chicken breasts into a resealable plastic bag or large glass dish. Pour marinade over top and turn to coat. Seal bag or cover dish with plastic wrap and place into refrigerator for 6-12 hours.
- Preheat grill for medium high heat.
- Remove chicken from marinade and place on grill. Cook for 7-9 minutes per side or until internal temperature at thickest part of breast reaches 165 degrees F. Adjust heat as needed.
- Once cooked through, remove from heat and let meat rest about 5 minutes. Serve whole or slice and serve with your favorite sides.
Photo by: Sabrina Baksh