Masala Recipe | Grilled Masala Chicken with Vegetables
Make this Indian-inspired chicken dish on the grill--or in the oven--for a flavorful dinner with minimal cleanup.
Recipe by:Reynolds Kitchens(R)
Calories:355.5
Prep:25m
Cook:25m
Ready in:50m
Serving:4 servings
Ingredients
- ¼ cup olive oil
- 6 teaspoons garam masala, divided
- 4 small cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Reynolds Wrap® Heavy Duty Aluminum Foil
- 4 (5 ounce) skinless, boneless chicken breast halves
- 4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
- 1 medium sweet onion, thinly sliced
- ½ cup plain yogurt
- 1 teaspoon Cilantro leaves
Cooking Directions
- Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
- Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
- Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.
Garam masala is a North Indian spice blend that can contain coriander, peppercorns, cardamom, cinnamon, caraway, cloves, ginger, and/or nutmeg, depending on the style of the blend. To make a simplified version at home, combine 1 teaspoon curry powder with 1 teaspoon ground cumin. Or try a complete recipe below; In an 8x8x2-inch baking pan combine 2 tablespoons whole black peppercorns, 4 teaspoons cumin seed, 2 teaspoons whole cloves, 1 teaspoon coriander seed, 1 teaspoon whole cardamom seed (pods removed), and 3 inches broken stick cinnamon. Roast in a 350 degree F oven for 15 minutes. In a blender container place roasted spices. Cover tightly; blend until very fine. Cool to room temperature. Store in a covered container in a cool, dry place. Makes about 1/3 cup; Not in the mood to grill? Bake these packets in a 375 degree F oven 30 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F. The packets, whether grilled or baked, will lock in moisture for juicy and flavorful chicken, and cleanup is as easy as tossing away the foil!
Nutrition Facts
- calories355.5
- carbohydrateContent15.2 g
- cholesterolContent84.1 mg
- fatContent16.9 g
- fiberContent5.1 g
- proteinContent36.8 g
- saturatedFatContent2.9 g
- sodiumContent708.3 mg
- sugarContent3.4 g
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