Quick and Easy Chicken Masala
This Indian-inspired quick and easy chicken masala is tender, flavorful, and perfect for a busy weeknight! Simply marinate the chicken and bake.
Servings: 4 servings
- 1 cup plain nonfat yogurt
- ¼ cup fresh cilantro (chopped)
- 2 tablespoons olive oil (extra-virgin)
- 1 tablespoon garam masala
- 1 teaspoon Kosher salt
- 1 large garlic clove (minced)
- 1½ pounds boneless skinless chicken breasts
- 1 small onion (sliced)
In a small bowl, add the yogurt, cilantro, olive oil, garam masala, salt, and garlic. Mix until well-combined.
Dip the chicken breasts in the yogurt mixture, then place them in a gallon bag. Pour the remaining yogurt mixture over the chicken, then extract as much air as possible before sealing the bag.
Squeeze the contents within the bag to make sure the yogurt completely coats all sides of the chicken.
Place the bag in the refrigerator to marinate for at least 2 hours and up to 24 hours.
Preheat the oven to 400°F.
Arrange the sliced onion in a thin layer on a baking sheet.
Remove the chicken breasts from the bag carefully so you don’t lose all of the marinade. Place the chicken breasts on top of the onion slices, spacing them out so the pieces don’t touch.
Place the sheet in the oven and roast the chicken for about 40 minutes or until fully cooked through.
This recipe is for 4 servings.
If you can't find garam masala, you can make your own at home.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
Serving: 1serving | Calories: 296kcal | Carbohydrates: 9g | Protein: 43g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 99mg | Sodium: 741mg | Potassium: 0mg | Fiber: 1g | Sugar: 5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 8g