Indian-ish Chicken Breasts

Our first month of participating in the Kitchn’s Cookbook Club was a resounding success! We impressed ourselves by making several things out of September’s selection – Salt Fat Acid Heat. [See: Pasta with Clams & Sausage, Chocolate Cupcakes with Rosewater Cream, and Sausages & Roasted Veggies in Agrodolce] For October, the book selected is Indian (-ish): Recipes and Antics from a Modern American Family, by Priya Krishna. I’m super excited about this selection because this is exactly why we joined the cookbook club… this is not a book I probably would’ve picked up on my own. It’s apparently pretty popular though (or tons of people in this city are doing the cookbook club too), because all of the copies are checked out at my local libraries. Henrico County Public Library has NINETEEN holds ahead of me! Luckily, I’m in decent position on the e-book wait list. But until I get a hold of the actual book, we’re going to give some of the recipes from the book that are published on the internet a whirl.

This first choice turned out to be a good one. The marinade is easy to make, though with a one new-to-me ingredient (amchur powder). We loved the flavor and the method of cooking the chicken kept it moist. We made a few adjustments, but didn’t want to experiment too much since we’re not Indian cooking experts by any means!

Indian-ish Chicken Breasts

(Adapted from Indian-ish, via Today)
Ingredients:
  • 8 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • Fresh mint
  • Fresh cilantro
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1 tsp amchur
  • 3/4 tsp salt
  • 2 large boneless chicken breasts
  • 1 tbsp coconut oil
Instructions:
  1. Combine all ingredients (including 1 tbsp of chopped mint and 1 tbsp of chopped cilantro) except the chicken and coconut oil to form marinade.
  2. Add the chicken to the marinade in a large plastic bag or in a glass dish. Refrigerate for a minimum of 2 hours. (We did ours overnight.)
  3. Heat the coconut oil in a large skillet over medium heat. Once the pan is hot and oil is liquified, cook the chicken for 2 minutes on each side.
  4. Then turn the heat to low, cover, and cook for another 10 minutes. Then turn the heat off, (remove from burner if electric stove), and keep the lid on for another 10-15 minutes.
  5. Ensure doneness (165 internal degrees) and then slice. Serve topped with more torn cilantro and mint if desired.
Serves 2

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