You can grill or bake this chicken meal with Indian influences for a tasty evening with little cleanup.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup olive oil
- 6 teaspoons garam masala, divided
- 4 small cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 4 (5 ounce) skinless, boneless chicken breast halves
- 4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
- 1 medium sweet onion, thinly sliced
- ½ cup plain yogurt
- 1 teaspoon Cilantro leaves
Instructions
- Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12×18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
- Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
- Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.
- Garam masala is a North Indian spice blend that can contain coriander, peppercorns, cardamom, cinnamon, caraway, cloves, ginger, and/or nutmeg, depending on the style of the blend. To make a simplified version at home, combine 1 teaspoon curry powder with 1 teaspoon ground cumin. Or try a complete recipe below.
- In an 8x8x2-inch baking pan combine 2 tablespoons whole black peppercorns, 4 teaspoons cumin seed, 2 teaspoons whole cloves, 1 teaspoon coriander seed, 1 teaspoon whole cardamom seed (pods removed), and 3 inches broken stick cinnamon. Roast in a 350 degree F oven for 15 minutes. In a blender container place roasted spices. Cover tightly; blend until very fine. Cool to room temperature. Store in a covered container in a cool, dry place. Makes about 1/3 cup.
- Not in the mood to grill? Bake these packets in a 375 degree F oven 30 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F. The packets, whether grilled or baked, will lock in moisture for juicy and flavorful chicken, and cleanup is as easy as tossing away the foil!
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 5 g |
| Protein | 37 g |
| Saturated Fat | 3 g |
| Sodium | 708 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
This is a superb recipe! I made one change, I swapped 1 tsp curry for 1 tsp of the garam masala to give it more flavors. I let the chicken marinade in the mixture as another chef recommended, then added to the foil packets. We had it over basmati rice with a piece of warm naan. I’ll definitely be making this again!
I doubled the recipe and, instead of making individual packets, I layered it in a 9×13 pyrex, covered tightly with foil, and baked for about 55 minutes. Easy, healthy, and Dee-LISH!!! I’ll definitely be making this again! Thanks for the recipe!
I reduced salt by 50%. I added Bok Choy, not greens. Dill to Yogurt was a plus (actually sour cream). Cooked in oven for 30 minutes. Breasts were 3/4 to inch thick. Very tasty.
I made as directed and the dish was tastey and chicken was moist. I followed the directions to bake in the oven. Will definitely make again.
so good I loved it
Was too salty.
Very good flavor, good portion sizes, and easy. We used a store brand of garam masala (Spice Islands) that we knew to be salty, so no additional salt was needed other than that in the recipe. Great way to get your veggies, a keeper.
Next time I will make my own spice minus the cloves. The store brand was over powering clove flavor. It does have potential and will try again.
I had never tried garam masala before, but had been wanting to try it for a long time, so I was happy to give this recipe a try. It was good, but I don’t think the garam masala flavor is for me. I did LOVE the Reynolds foil method of preparing it, though. One change I made was to add sliced red bell pepper to the mix for both flavor and color. I would have used less garam masala and more salt uin the seasoning, but that’s just my personal taste. The other thing I changed was to add a couple of thing to the yogurt – a little garlic powder, some dill, some salt and some lemon juice. Basically making it a yogurt sauce instead of just plain yogurt. I used parsley instead of cilantro because I dislike cilantro. I recommend this recipe for anyone who wants to try garam masala, or who likes the flavor. I especially recommend the Reynolds Foil method of grilling for this recipe or any other you may be thinking of making.
as i went to preheat my oven i realized i didn’t have any foil.. ugh! so i decided to pan fry this dish.. like AlanaKadas i used the recipe for Easy Garam Masala on this site.. i subbed garlic powder for fresh and totally forgot the onion.. didn’t have any yogurt on hand so i left that out all together.. i felt like the pepper overwhelmed everything and wish i had some yogurt laying around.. i added a bit of bottled lemon to cut through the pepper to no avail.. don’t get me wrong, i enjoyed the dish.. just wish i would have had that yogurt! ty for the recipe
Shared the results with some friends, who all really liked it. The flavor was good, the chicken was moist, and clean-up was a snap! I did bake it in the oven, following the directions in the notes section.
This recipe went together very easily. Having never tried garam masala, I had high hopes. Unfortunately, the flavor in this fell short for my family. It was very overpowering! I loved the use of the Reynolds wrap. It made clean up so easy. I will definitely use this method more often.
The hubs & I enjoyed this recipe for the simplicity and flavors. Paired well with brown rice and green salad. Next time we’re going to add some red bell peppers. Clean was a snap for me too, another bonus!
This was a very good and very easy dish. Clean up was a snap! Not too sure about the seasonings, so I’d give it a 3, but hubby liked it a lot, so a final 4 rating. A great way to cook chicken to keep it moist and tender.
I really loved this recipe and so did my family! I couldn’t find garam masala spice blend, so I used this recipe to make my own: Allrecipes Easy Garam Masala. It was easy to prepare and cook and using Reynolds foil made the cleanup super easy! I used the yogurt on my own chicken, but no one else in my family did. I think I preferred it without the yogurt as well. But I will definitely be making this again!
This was a simple and great recipe! The seasonings were new to us, but everyone liked it!
My family is not a fan of the garam masala seasoning, but, I really like the cooking method because it is perfect for summer. No heating up my kitchen and no mess! I tried one packet with the garam masala seasoning and the other packets using a marinade of whole grain mustard, olive oil, brown sugar, lemon juice, & fresh garlic. We did not like the packet with the garam masala. We don’t like the flavor and thought it was bland. We did like the packets with the mustard marinade. I did not care for the vegetables because I don’t think steamed vegetables have a lot of flavor and I think the texture gets a little mushy. However, my husband did like the vegetables. We both thought the chicken was very moist. I would use this cooking method again, but, switch around the flavors and ingredients in the packet.
We really enjoyed this dish. The chicken was moist and flavorful, and we created a moroccan-inspired tomato salad to add brightness to the meal. Enjoyed the ease of incorporating the garam masala to create new flavor profiles. And you can’t beat the fast clean-up.
Loved how easy the clean up was for this 🙂 But I wasn’t a fan of the flavor of the chicken. Loved the veggies. I thought that the chicken was missing something but I am not very familiar with the spices so I couldn’t quite pinpoint what it needed. My husband and my youngest son loved it though. The chicken came out nice and juicy which is a big plus. Served this with brown rice.
Not a fan of the seasoning, but the method and ease of clean-up was great!
A light and healthy dish, but it’s a little on the bland side. Next time I would increase the seasoning to kick it up a notch. I cut the chicken into medallions, gently pounding them to a uniform size and then brined the medallions. I warmed the olive oil and added the garlic, salt & pepper an hour before preparing to allow the garlic to infuse into the oil. I love the clean up – it’s a breeze.