Indian Spiced Chicken

by brys on May 2, 2011 · 4 comments

I’ve been delving into Indian food lately. An easy way to be influenced by India at home is to apply Indian spices, herbs and ingredient combinations to dishes you’re already familiar with. Before grilling meats, rub them with ground spices and aromatics you’ve never tried. Sautee broccoli with whole mustard seeds. Simmer lentils with curry powder and lots of garlic, ginger and chiles and have them over rice with a handful of cilantro on top. Be aggressive with flavor.

With that in mind, I made a rub for simple boneless skinless chicken breasts with ground cardamom (one of the spices I’m least familiar with), ground coriander, salt, red pepper flakes, garlic, lime juice and a little vegetable oil.

Man, broiled on both sides until deep brown, then deglazed with a little liquid and allowed to finish cooking, these were a nice escape from typical. The flowery, lemony bite of the cardamom was beautiful with the rich juicy chicken. I served them with Indian-influenced sauteed cauliflower (recipe to follow) and basmati rice.

Here’s the recipe:

serves 2-4

Ingredients:
For the rub:
1 teaspoon ground cardamom
1 teaspoon ground coriander
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse salt
1 teaspoon lime juice
2 teaspoons vegetable oil

1 whole boneless skinless chicken breast (2 halves)
1/2 cup chicken stock or water

Instructions:
1. Preheat the broiler to medium-high and put the oven rack 8-10 inches below it. Pulverize the ingredients for the rub any way you can: In a bowl, combine the ground spices with the minced garlic and the remaining ingredients, then stir to combine (or pound them together with the bottom of a spice bottle). Or, put all the rub ingredients into a mortar and pestle and pound until smooth.

2. Put the chicken in a small oven-safe broiling pan and rub the spice mixture evenly all over it.

Broil the chicken about 8 minutes per side, until it’s deep brown and reaches 155F in the thickest part. Pour the stock or water around the chicken halfway through cooking on the second side.

3. Remove the chicken to a plate and let it rest 5 minutes before serving.

{ 3 comments… read them below or add one }

The Culinary Chase March 1, 2007 at 3:46 am

The aromas of Indian spices are lovely not to mention the delicious flavors when cooked. Cheers!

Karen March 1, 2007 at 11:32 am

I’m digging Indian these days, too, and can’t get enough.
That chicken is making me hungry…

elton b stephens jr March 6, 2007 at 11:17 pm

tonight i had: medium boiled eggs from AA chickens heavily salted and peppered, sardines from vitalchoice, fresh grapefruit on cottage cheese, blueberries,, sliced pineapple and susans brownies with walnuts (susan usesa mix from sams wholesale and i think she doesnt cook too long to make gooey but somewhat flaky) and a glass of graves. making a good brownie is an art. the best brownie i ever had was in the phil hill tent at the concours in pebble beach made by mrs hill— gooey and rich! can you give me a brownie recipe from scratch?– the top must be a light brown soft crust and the rest black and not cake like. at AA we cooked pheasant in a basting bag with cream of mushroom soup and little flour and quail deep fried, cornbread muffins, potatosaugratin,turnip greens and greenbean salad. food lover signing off.

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