Indian Chicken and Roasted Veggies
Do you ever wonder if you could only eat one food ethnicity for the rest of your life, what would it be? Mexican? Italian? French? Indian? Other?? I love the bold spices and fragrances of Indian foods so much- could I eat them forever? I guess it doesn’t matter because I don’t have to make that kind of decision. Lucky me! I do love a wide variety of foods, but I can sometimes get stuck in a rut of cooking many of the same recipes.
Enter: Indian Foods. This Chicken Tikka Masala is one of my favorites, hands down. I eat it all winter. But I’m a bit of a one trick pony when it comes to Indian dishes. Enter this Indian Chicken. Goodbye shirt- it just got blown off. It is crazy delicious! Talk about bold spices! Juicy flavor. And if you love Garam Masala, ginger and tumeric like I do, you’re in for such a TREAT!
You can cook it on the grill or in the oven, so it’s versatile year round,. You can serve it with roasted veggies and rice, or on top of a salad for lunch. Tonight we sauteed some fresh zucchini and Andy threw some seasoned carrots on the grill! Grilled or roasted, you won’t be disappointed! Try this one for an fast and easy weeknight dinner that’s healthy and the kiddos will enjoy too. And let me know what you think!
Ingredients
1 pound boneless chicken thighs
1 1/2 teaspoons kosher salt
1 1/2 teaspoons grated ginger
1 teaspoon minced garlic
1 1/2 teaspoon Garam Masala
1 teaspoon ground turmeric
1/4 teaspoons chili powder
1 tablespoon fresh lemon juice
1/4 cup cilantro
Plus your side dish of choice!
Instructions
1. Season the chicken with salt, ginger, garlic, Garam Masala, chili powder, turmeric and lemon juice. Let sit for an hour or overnight.
2. Preheat grill to medium high or oven to 425.
3. Grill chicken about 5 minutes per side or until cooked through to 165 degrees. (Or, roast in the oven at 425 about 20 minutes or until the chicken is internally 165 degrees.)
4. Serve with side of choice and garnish with cilantro. Enjoy!!
