Indian Style Grilled Chicken Breasts
Infused with bold spices and creamy yogurt, these Indian Style Grilled Chicken Breasts are a mouthwatering blend of authentic flavors and irresistible charred perfection. Marinated in a rich mixture of Greek yogurt, fresh ginger, garlic, and a medley of warm spices like garam masala, turmeric, and paprika, the chicken becomes tender, juicy, and bursting with zest. The grilling process imparts a smoky aroma, while the optional garnish of fresh cilantro adds a burst of freshness to every bite. Ready in just 35 minutes, this recipe is perfect for a quick dinner or an impressive barbecue centerpiece. Pair with fluffy basmati rice, warm naan, or a crisp salad for a complete Indian-inspired feast that will leave everyone craving more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped (optional for garnish)
Instructions
In a large mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, paprika, garam masala, red chili powder, salt, and vegetable oil to form a smooth marinade.
Place the chicken breasts between two sheets of plastic wrap and lightly pound them to an even thickness using a meat mallet or rolling pin. This helps ensure even cooking.
Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable bag. Marinate the chicken in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
Preheat your grill or grill pan to medium-high heat. Lightly grease the grates or pan with vegetable oil to prevent sticking.
Remove the chicken breasts from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Grill the chicken breasts for 6-8 minutes on each side or until they are fully cooked and have an internal temperature of 165°F (75°C). Avoid overcooking to prevent dryness.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to retain its juices.
Garnish the grilled chicken with chopped cilantro, if desired. Serve warm with rice, naan, or a side salad for a complete meal.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2968 mg | 129% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.8 g | ||
| Protein | 234.2 g | 468% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 335 mg | 26% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2334 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
