This Indian-ish Marinated Chicken has some special ingredient that gives it all the flavor you need, and thats what we call Amchur Powder.
Maybe better known as dried mango powder in America. Use this Indian secret weapon to make your curries and marinades pop with this sour sweet ingredient. Don't need the moisture of a lime or lemon but you want that sweet tang? Amchur powder is your new go-to. It's sweet, it's tangy, this stuff has more pop than pepsi.
Charred, spicy, slightly funky, juicy chicken that is equally wonderful by itself or rolled up in a roti, taco-style, and served with various salads and chutneys.
8 garlic cloves, minced
2 tablespoons minced fresh ginger
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 tablespoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon red chile powder
1 teaspoon AMCHUR
3/4 teaspoon kosher salt
4 boneless chicken breasts
MAKE THE MARINADE: In a medium bowl, mix the garlic, ginger, mint, cilantro, the 3 tablespoons oil, and lemon juice into a paste.
In a small bowl, mix together the coriander, turmeric, red chile powder, amchur, and salt, then add the mixture to the garlic-ginger paste and stir well to combine. Transfer the marinade to a large resealable bag.
MAKE THE CHICKEN: Place the chicken breasts in the marinade and seal the bag tightly. Use your hands to gently massage the marinade onto the chicken breasts, making sure to evenly coat each breast. Refrigerate the chicken for 2 hours.
Warm a large skillet over medium-high heat. Once the pan is hot, add the oil, swirling the pan to coat the entire surface. Reduce the heat to medium, remove the chicken from the marinade, and add it to the pan. Cook the breast for 1 to 2 minutes, until they turn slightly golden on one side, then flip them and cook for 1 to 2 minutes, until they start to become golden on the second side. Reduce the heat to low, cover, and cook the chicken for 10 minutes. Turn off the heat and let the chicken sit, covered, for 10 to 15 minutes, depending on the thickness of the breasts. Don't lift the lid, or you'll release the hot steam that cooks the chicken.