Indian-Style Marinated Chicken

5 Reviews
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4 servings (serving size: 1 chicken breast half, 3/4 cup rice, and 3 tablespoons sauce)
By Becky Courchesne
August 2006
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 327
  • Caloriesfromfat 30%
  • Fat 11g
  • Satfat 2.5g
  • Monofat 5.5g
  • Polyfat 1.9g
  • Protein 27.9g
  • Carbohydrate 29.4g
  • Fiber 0.6g
  • Cholesterol 77mg
  • Iron 1.2mg
  • Sodium 649mg
  • Calcium 22mg

How to Make It

Step 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.

Step 2

Preheat grill.

Step 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.

Step 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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Ratings & Reviews

twoloves's Review

stellacorona
August 09, 2014
N/A

stellacorona's Review

twoloves
December 03, 2013
very good!!!!

auntcy1's Review

dory92064
September 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!

rhiannonkatieri's Review

auntcy1
February 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.

dory92064's Review

rhiannonkatieri
August 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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