Grilled chicken and veggies
Ingredients
Grilled chicken
- 2 slices chicken breast fillet
- 2 tbsp yoghurt homemade curd/ greek yoghurt
- 2 tsp olive oil 1 tsp for adding in the marinade, and 1 for grilling the chicken
- 2 tsp garlic paste use fresh grated garlic instead / or store bought paste can be used
- salt as per taste(can use sea salt)
- 1/2 tsp cayenne pepper you can use regular Indian red chilli powder instead
- 1 tsp paprika you can use degi mirch powder, or Kashmiri chilli powder instead
- 1 tsp cumin powder
- 1/4 tsp chilli flakes
- 1/4 tsp onion salt
- 1/4 tsp onion seeds
Grilled Veggies
- 2 medium sizes onions cut into cubes- layers separated
- 1/2 red pepper cut into cubes
- 1/2 yellow pepper cut into cubes
- 1/2 green pepper cut into cubes
- 1 medium sized tomato deseeded and cut into cubes
- salt as per taste(can use sea salt)
- 1/4 tsp cayenne pepper you can use regular Indian red chilli powder instead
- 1/2 tsp paprika you can use degi mirch powder, or Kashmiri chilli powder instead
- 1/4 tsp chilli flakes
- 1/2 tsp Amchoor (dry mango powder)
Instructions
Preparing chicken Marinade
- In a bowl, take yoghurt / home made curd,garlic paste, 1 tsp of oil,salt,cayenne pepper, paprika,chilli flakes, cumin powder, onion salt and onion seeds.Mix all these ingredients well.
- Pound the chicken, as advised in detail in my post.
- Poke the chicken randomly with a fork/ or make 2-3 long slits/ slashes diagonally. This helps the marinade to be absorbed evenly through the chicken.
- Coat the chicken evenly with the marinade.
- Cover the bowl with the cling film and keep in the refrigerator to marinate for a minimum of 3-4 hours, or if time permits, marinate it overnight, so the chicken gets plenty of time to absorb the flavours of the marinade.
- Alternatively, instead of marinating the chicken in a bowl, you can pour all the ingredients in a zip pouch bag, and add chicken. Give the zip pouch a good shake. Remove as much air as possible from the zip pouch and seal it. Keep the zip pouch in the fridge and let the chicken get all soaked up in the marinade for the required time.
Grilling
- Heat 1 tsp oil in a grilling pan, and heat the chicken pieces, each side10-12 minutes.
- Check the chicken is cooked before taking off the heat. To check if the chicken is cooked, cut through the thickest part of the chicken, and the skin should be white and firm and NOT pink, and if you press it, the juices should run clear.
Grilled Veggies
- If you are using the same pan in which you cooked the chicken ,do not add any additional oil, just add onion cubes and sauté for a minute.If not using the same pan, add 1 tsp of oil and then add onion cubes and sauce these for a minute.
- Add rest of the veggies(peppers, and tomatoes), let them heat for 2 minutes on one side, flip, and heat the other side for 2 minutes,so that they are done on both sides.
- Turn off heat, add salt, pepper, cayenne pepper, paprika, red chilli flakes, and a little amchoor (dry mango powder).Adding amchoor is optional, but this adds a little tanginess to veggies, while still maintaining the crispiness.
- Once done, serve them with chicken, and add to any of the alternatives as advised in my post, or have them as is. It is a healthy and filling combination as it is!!
Notes
Marinating- Alternatively, instead of marinating the chicken in a bowl, you can pour all the ingredients in a zip pouch bag, and add chicken. Give the zip pouch a good shake. Remove as much air as possible from the zip pouch and seal it. Keep the zip pouch in the fridge and let the chicken get all soaked up in the marinade for the required time. Grilled Veggies- You can add any other veggies you like. Zuccini is a great option to add. you can also add broccoli or mushrooms. If you are using mushrooms, I would suggest sautéing mushrooms separately, as mushrooms leave water.You can sautée mushrooms in little oil, till they are done and then add rest of the dry spices.