Indian-Style Marinated Chicken

The sweetness in this Indian marinade for chicken comes from peach preserves. Cumin, garam masala, and other ingredients add the spice.

Yield: 4 servings (serving size: 1 chicken breast half, 3/4 cup rice, and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 30%
  • Fat: 11g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 27.9g
  • Carbohydrate: 29.4g
  • Fiber: 0.6g
  • Cholesterol: 77mg
  • Iron: 1.2mg
  • Sodium: 649mg
  • Calcium: 22mg

Ingredients

  • 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
  • Cooking spray
  • 1 cup water
  • 3 cups hot cooked basmati rice

Preparation

  1. 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.
  2. Preheat grill.
  3. 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.
  4. 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.
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