This is a super simple nutritious meal that the whole family will love. It takes just minutes to prepare and can be served along sauteed veggies (with butter!), with rice or lentils, on naan or wrapped in lettuce for Indian Chicken Wraps.
Quick Indian Spiced Chicken
by Amy Love, Real Food Whole Health
2 lbs. boneless, skinless chicken thighs from pastured (free-range) chicken, cut into large chunks or strips
Unrefined sea salt and freshly ground pepper
1 cup full-fat organic yogurt (Greek style/thicker yogurt preferred)
1 organic lime, zested (lime reserved for another use, maybe a sparkling water cocktail?)
2 TBL garam masala spice blend (we love the blend from Teeny Tiny Spice Co.)
2 TBL curry powder (we love Teeny Tiny Spice Co.’s British Curry)
Sprinkle chicken strips or chunks with salt, pepper, and half of the garam masala and curry powder. In a large glass bowl, mix yogurt, lime zest and the rest of the garam masala and curry powder. Add chicken to yogurt mixture and stir to coat well. While that marinates, preheat oven to 500 degrees. On a rimmed baking sheet, fitted with wire racks (I use my cooling racks) or a broiler pan, lay out chicken pieces. Roast until cooked through, about 15 -20 minutes.
You can let the chicken marinate in the yogurt mixture in the fridge for several hours, if you’d like. As an alternative to using the garam masala/curry powder blend, you can try using a Vindaloo spice blend, which has a few similar spices along with a couple that are different.
Additionally, you can skewer chicken before cooking (either in chunks or strips) with wooden skewers. I generally soak the skewers in water for a bit before using so that they will not burn during cooking. This makes great party finger food.