The sweetness in this Indian marinade for chicken comes from peach preserves. Cumin, garam masala, and other ingredients add the spice.
1/2 cup peach preserves
1/4 cup lemon juice
1 tablespoon olive oil
1/2 teaspoon ground red pepper
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon garam masala
2 canned whole tomatoes, drained
2 garlic cloves
1 (1/2-inch) piece ginger, peeled and chopped
4 (6-ounce) skinless, boneless chicken breast halves
1 teaspoon salt
1 cup water
3 cups hot cooked basmati rice
How to Make It
Combine first 10 ingredients in a food processor; process until smooth. Combine preserves mixture and chicken in a zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning the bag occasionally.
Remove chicken from bag; reserve marinade. Sprinkle chicken evenly with salt; place chicken on grill rack coated with cooking spray. Grill 6 minutes on each side or until chicken is done.
Combine the reserved sauce and 1 cup water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until reduced to 3/4 cup (about 8 minutes). Serve sauce over chicken and rice.
I just made this for the 3rd time and absolutely love this recipe. I did make quite a few changes though: I used apricot preserves, 1 tsp each of ground red pepper, cumin, coriander and garam masala, increased garlic to 3 cloves, used bone-in skinless chicken thighs and omitted the 1 cup of water. I also added the chicken directly to the bowl that I used to process the marinade with my hand blender instead of transferring to a zip-top bag. Served with with Herbed Basmatic Rice and Michael Ruhlman's Whole Roasted Cauliflower. This was a PERFECT meal. I highly recommend this chicken!
Can't believe no one has rated this recipe yet. I had some very ripe tomatoes from my garden that I needed to use. This recipe caught my eye because of the use of tomatoes in the marinade -- the only change I made was I used fresh instead of canned tomatoes and since I didn't have peach preserves used Tiptree Damson (plum) preserves. The marinade is nice spicy flavor. The sauce made by reducing down the marinade is really great. This was so good that I made another batch of the marinade & froze so I can enjoy it when my fresh tomatoes are out of season. This is definitely a keeper. Pg 283 CL 2007
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