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Indian Chicken 65 | Crispy & Spicy 25-Minute Skillet
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25 min
Quick
Gurkerl Küche
Herrlich knusprig, aromatisch und in nur 25 Minuten serviert: Zarte Hendlbrust in einer würzigen Marinade mit Ingwer, Knoblauch und indischen Gewürzen, in der Pfanne goldbraun herausgebacken und mit frischem Koriander verfeinert.
Preparation method
Preparation & Marinating
Rinse the basmati rice thoroughly under running water until the water runs clear. Then simmer gently in lightly salted water for approx. 12–14 minutes according to package instructions, remove from heat, cover, and keep warm.
Pat the chicken breast dry and cut into approx. 2–3 cm bite-sized pieces. Peel and finely grate or mince the garlic and ginger. Wash the organic lemon in hot water, grate a little zest, and squeeze the juice of half a lemon (cut the remaining half into wedges for serving).
In a bowl, whisk together the plain yogurt, grated garlic, ginger, 1 tbsp lemon juice, garam masala, sweet paprika powder, ground cumin, turmeric, and 1 tsp salt until smooth. Stir in the cornstarch, add the chicken pieces, and mix thoroughly so that every piece of meat is evenly coated in the aromatic marinade.
Chef's tip
For an extra crispy texture, do not move the meat too often after turning it so that a fine crust can form.
If you prefer it spicier, you can add a pinch of cayenne pepper or freshly chopped green chilies to the marinade.
This also tastes great with a cool cucumber raita dip or warm Indian naan bread, which can be quickly warmed up in the oven.
Ingredients
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