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.
Recipe by Cooking Light August 2006
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08/09/2014
12/03/2013
very good!!!!
09/09/2013
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!
02/06/2013
Meh. It was kind of sweet and bland, even after I doubled all the spices except the red pepper. It was good enough that we ate the leftovers, but not good enough that I would make it again.
08/22/2012
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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