Change up your dinner routine with this warmly spiced marinade made with Indian essentials like garam masala, curry powder and ginger. You can use it on the spot– or freeze with 1 1/2 pounds of chicken for a hands-off meal later.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup vegetable oil
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 2 cloves garlic, grated
- 2 shallots, sliced
- Kosher salt and freshly ground black pepper
- 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds)
Instructions
- For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
- To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 524 |
| Total Fat | 26 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 62 g |
| Cholesterol | 199 mg |
| Sodium | 758 mg |
Reviews
Delicious! Even my kids liked it! Grilled is the way I went.
I did not have the Marsala so I substituted it with chili jam and marinaded it for 5 hours. Additionally, based off the 2 star review, I thinly sliced the breast so the marinade could be completely absorbed. Spicy & Great!
It wasn’t bad, but had very little taste. I will try again, but this time add a lot more spices the next time around.
Really great flavors marinated all day really easy and delicious.