Indian-style spiced chicken is a recipe full of tradition and flavor that reflects the culinary richness of India. This preparation combines a variety of spices that are essential in Indian cuisine, known for their intense aromas and medicinal properties. In Latin America, this recipe is commonly known as "Tandoori Chicken" or simply "Spiced Chicken." In countries like Mexico, Colombia, and Argentina, it is appreciated for its characteristic blend of spices that enhance the flavor of the chicken and offer a unique gastronomic experience that transports the diner directly to the spice markets of India. The popularity of this dish has crossed borders, adapting to local ingredients without losing its traditional essence.
Spiced Indian-style chicken
How to Prepare Indian-Style Spiced Chicken
In a small bowl, mix the oil and garlic.
Add the water, paprika, ginger, cilantro, cumin, nutmeg, turmeric, and cayenne pepper.
Place 1 tablespoon in another small bowl.
Add the lemon juice and set aside.
Place the chicken in a single layer in a shallow glass dish.
Brush with the remaining spice mixture.
Cover and refrigerate the chicken for 1 hour.
Place the chicken, skin side down, on a greased grill over medium-high heat.
Close the lid and cook for 5 minutes.
Flip and brush the meat with the reserved lemon mixture.
Close the lid and cook, turning frequently, for about 12 more minutes or until the chicken is no longer pink inside and the juices run clear when pierced.
Serve with lemon wedges.
Ingredients (13)
- Vegetable oil
- Garlic
- Water
- Paprika
- Cilantro
- Ginger
- Cumin
- Nutmeg
- Turmeric
- Cayenne pepper
- Lemon juice
- Skinless chicken breasts
- Lemon wedges
Instructions (24 steps)
- 1 In a small bowl
- 2 mix the oil and garlic
- 3 Add the water
- 4 paprika
- 5 ginger
- 6 cilantro
- 7 cumin
- 8 nutmeg
- 9 turmeric
- 10 and cayenne pepper
- 11 Place 1 tablespoon in another small bowl
- 12 Add the lemon juice and set aside
- 13 Place the chicken in a single layer in a shallow glass dish
- 14 Brush with the remaining spice mixture
- 15 Cover and refrigerate the chicken for 1 hour
- 16 Place the chicken
- 17 skin side down
- 18 on an oiled grill over medium-high heat
- 19 Close the lid and cook for 5 minutes
- 20 Flip and brush the meat with the reserved lemon mixture
- 21 Close the lid and cook
- 22 turning frequently
- 23 for about 12 more minutes or until the chicken is no longer pink inside and the juices run clear when pierced
- 24 Serve with lemon wedges
Nutritional Information
Calories:
303 kcal
Protein:
0g
Carbohydrates:
8g
Fat:
13g
Azúcar:
0g
Sodio:
101mg