Preparation Time: 10 minutes
Marinating Time: 30 minutes to overnight
Cooking Time: 15 to 20 minutes
2 tablespoons (about 7 cloves) Garlic - pressed or finely chopped
2 teaspoons Ginger - grated or finely chopped
2 1/2 tablespoons (about 1/2 lime) freshly squeezed Lime Juice
1/2 cup plain Yogurt
1/4 teaspoon Turmeric Powder
1 1/2 teaspoons Red Chili Powder (adjust to taste)
1 teaspoon Garam Masala Powder
Salt and Pepper to taste
1 pound boneless skinless Chicken Breast - sliced into 1/4 inch thick slices
Oil Spray for cooking
- In a bowl, combine all marinate ingredients, mix well and make necessary adjustments to taste.
- Pour marinate over chicken and mix well to coat all chicken. Marinate for 30 minutes to overnight in fridge.
- When ready to cook, heat a large skillet over medium to medium low heat and spray it with oil. Place chicken pieces keeping about 1 inch space in between each piece and cook for about 3 to 4 minutes per side until it is cooked through and browned nicely. (Do not overcook or it will be dry. You might need to cook in two different batches as you do not want to over crowd the pan. Try not to move the pieces too much while cooking to get even brown color.)
- Once cooked through, transfer to a plate and serve hot with dal, rice and kachumber.
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