Ingredients and Weight:
- Chicken breasts, boneless and skinless: 2 pounds (900 grams)
- Garam masala: 2 tablespoons (30 grams)
- Yogurt: 1 cup (240 grams)
- Lemon juice: 1/4 cup (60 ml)
- Garlic cloves, minced: 3
- Ginger, minced: 1 teaspoon (5 grams)
- Turmeric powder: 1/2 teaspoon (2.5 grams)
- Red chili powder: 1/4 teaspoon (1.25 grams)
- Ground cumin: 1/2 teaspoon (2.5 grams)
- Salt: to taste
- Black pepper: to taste
- Vegetable oil: 2 tablespoons (30 ml)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 out of 5 (simple)
Preparation Method Steps:
- In a large bowl, combine the chicken breasts, garam masala, yogurt, lemon juice, garlic, ginger, turmeric powder, red chili powder, ground cumin, salt, and black pepper. Mix well to coat the chicken.
- Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to marinate the chicken.
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through.
- Serve hot with your favorite sides, such as basmati rice, naan bread, or vegetables.
Nutritional Information:
Per serving (1 chicken breast with 1/2 cup rice):
- Calories: 350
- Fat: 15 grams
- Saturated Fat: 5 grams
- Cholesterol: 70 milligrams
- Sodium: 400 milligrams
- Carbohydrates: 30 grams
- Protein: 30 grams
Dish Characteristics:
- Tender and flavorful chicken
- Balanced blend of spices with a touch of heat
- Easy to prepare and cocok for any occasion
- Can be tailored to personal taste by adjusting the amount of spices
User Comments:
- "This dish was absolutely delicious! The chicken was so moist and the flavors were perfect."
- "I love how easy this recipe was to follow. It's now my go-to recipe for chicken."
- "The garam masala really made this dish stand out. It's a great way to add a touch of Indian flavor to your meals."
Special Precautions and Tips:
- To reduce the spiciness of the dish, use less red chili powder or omit it completely.
- Be careful not to overcook the chicken, as it will become dry.
- If you don't have garam masala, you can make your own by combining 1 tablespoon each of ground coriander, cumin, cardamom, cinnamon, cloves, and nutmeg.
