Now that everyone is back in school and fall projects are underway, the need for quick and easy recipe is at a peak. I designed my Indian-Style Grilled Chicken recipe to be just that.
I love to serve chicken during the week because it is easy to cook without much fuss. Using boneless chicken breasts make it even easier because they cook evenly without those end pieces overcooking while the center is still raw. To make it even easier, wrap the chicken between two pieces of wax paper or plastic and pound it with a meat mallet, if you have one, or with your fist (as I do) to make the overall pieces have a consistent thickness.
I start making this recipe by combining garam masala, cumin, red chile powder, turmeric and other spices with minced garlic, ginger and yogurt. After mixing it together well, transfer it to a zip top bag. Add the chicken pieces and coat them evenly with the marinade by squeezing the bag. Refrigerate.
I let the chicken marinate for 3 to 4 hours before grilling it. I tend to cook the chicken indoors on my grill pan to save time running back and forth to the outdoor grill. The chicken can be placed in the marinade in the morning then cooked in the evening to facilitate dinner prep.
The cooked Indian-Style Grilled Chicken can be served whole or sliced. Since the chicken breasts in my local grocery are so large and serve two people comfortably, I slice them before serving.
Any leftover Indian-Style Grilled Chicken is delicious for lunch the next day on top of a salad or as a sandwich. Enjoy!