Even though we love a classic chicken and rice combo, the flavours can quickly get bland and repetitive. Spice things up with rich and fragrant Indian-inspired flavours
The perfectly spiced chicken
The marinade is the most important component of this recipe since it’s where all the flavour will come from. Warm and aromatic spices – garam masala, cumin, leaf masala, and garlic – will be used together with Greek yoghurt. The yoghurt adds a yummy creaminess to the spicy chicken.
If possible, marinate the chicken for up to two hours, however, if you are pressed for time, try marinating it for at least 30 minutes. The longer it marinates, the more flavorful the chicken will be. And as the meat absorbs the Greek yoghurt, the more tender and juicy the strips become.
Keep the sides simple
The chicken strips won’t be completed with simple yet delicious sides – broccoli and Basmati rice.
For this recipe, steamed broccoli will be perfect so that it still has a bit of a crunch to it. Alternatively, feel free to fry the broccoli in butter. Cut the broccoli into smaller pieces and pop it in a pan with a generous amount of butter. Add plenty of pepper and salt to taste and you’re left with a scrumptious side snack.
For the Grilled Chicken Strips
- 20 ml Greek Yogurt
- 1 g Garlic Chopped
- 0.5 g Garam Masala
- 0.5 g Whole Cumin
- 0.5 g Leaf Masala
- 0.5 g Fine Pepper
- 80 g Chicken Breast Strips
- 5 ml Olive Oil
For the Broccoli
- 50 g Broccoli
For the Basmati
- 40 g Tastic Rice Boiled in salted water and cooled
- Combine yogurt, spices & garlic. Mix well
- Add chicken. Place in a vacuum bag, seal & refrigerate for 2 hours.
- Heat oil & butter in a frying pan. Fry chicken until golden brown & cooked through.
- Served with Basmati & Broccoli.