Indian Charred Chicken – a delicious recipe with chicken breasts, curry, sunflower oil, sugar, ground ginger, ground cumin. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Place chicken breasts between 2 pieces of plastic wrap and pound them with rolling pin or meat mallet to flatten.
2
Mix together the curry paste, oil, sugar, ginger and cumin in a small bowl. Spread the mixture over both sides of the chicken and set aside.
3
Make the Raita:.
4
Peerl the cucumber and scoop out any seeds with a spoon. Grate the cucumber flesh, sprinkle with salt, place in a strainer and leave to stand for 10 minutes.
5
Rinse off the salt and squeeze out any excess moisture by pressing the cucumber with the back of a spoon.
6
Mix the cucumber with the yogurt and stir in the chili powder.
7
Chill.
8
Back to the chicken:.
9
Transfer the chicken to an oiled rack and grill for 10 minutes, turning once.
10
Serve chicken with the Raita and some naan bread.
229
kcal
Calories
7
g
Fat
7
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 tablespoons curry paste, 1 tablespoon sunflower oil, 1 tablespoon light muscovado sugar, and more.
Yes, Indian Charred Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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