“Masala” Chicken Breast – Seasoned Chicken Breast Roasted in the Oven

One of the flagship dishes of Indian cuisine, very spicy chicken breast roasted in the oven for rich and spicy flavors. Wonderful to serve with whole basmati rice

Difficulty: medium    Preparation time: 20 min

Soaking time: 6 hours    Roasting time: 15 min

servings: 6

Ingredients:

• 800 grams boneless chicken breast, chopped into 2 cm cubes

For the marinade:

• 4 tablespoons grapeseed oil
• 2 tablespoons ground or crushed ginger
• 2 tablespoons crushed garlic
• 1/2 teaspoon white pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon chopped dry chili, (optional)
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon paprika
• 1 tablespoon lemon juice
• 50 ml coconut or soy milk
• 1/2 teaspoon turmeric
• 1 onion, sliced into rings
• chopped fresh coriander
• 1 package of wooden skewers, soaked in cold water for approximately two hours

Utensils:

• tablespoon
• teaspoon
• cup
• knife
• Cutting Board
• Wooden skewers – soaked in cold water for about two hours

Instructions:

• • Prepare 3 bowls: one for olive oil, one for ginger puree and one for garlic puree.
  • Dip the pieces of chicken in the three bowls in this order. Place the chicken in a large bowl. Season with pepper, cumin, ground nutmeg, paprika, chili, cardamom and salt and mix well.
  • Add lemon juice, coconut or soy milk and turmeric. Mix and rest for 4-6 hours in the refrigerator.
  • Preheat the oven to the highest heat.
  • Skewer the chicken pieces on skewers.
  • Lower the oven temperature to 250 degrees and roast for 15 minutes, until chicken is tender. Serve with onion rings and chopped coriander.