25 Min

DF

GF

NF

Amchur Chicken

Amchur, a little-known spice, is simply sun-dried green mango powder and makes a great sprinkling spice. It adds a glorious depth of flavor while being a tart souring agent. The whole dish cooks in one pan in the oven so clean up is easy! Instead of asparagus, use green beans or sugar snap peas. Instead of chicken, use quail or other meats.

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Cook Time

25 Minutes

Serves

4

Directions

Step 1

Preheat the oven to 425°F. Trim the chicken of excess fat and cut each breast into 6 long strips. Dry on paper towels.

Step 2

Whisk together the marinade masala and marinate chicken, onions, and asparagus for 8-10 minutes (can be left up to 2 hours).

Step 3

Place on lined baking sheet and put in the oven for 8 to 10 minutes, until chicken is cooked through and slightly browned on top.

Step 4

Let the chicken rest for a few minutes, then sprinkle with mango and crushed chili flakes.

Notes & Variations

Skewer the chicken, onions, and mango (cut larger chunks) on kebabs and cook over the grill. The asparagus can also be cooked on the grill.
Enjoy cold the next day, sliced and added to a green salad.
Add cubed bell peppers, zucchini or mushrooms to these kebab-cooking time will remain the same.
Serve with cauliflower lentil pilaf and cucumber raita.

Ingredients

2 boneless, skinless chicken breasts

1 medium red onion thinly sliced into rings

10 to 12 stalks of asparagus

Marinade Masala:

5 tablespoons olive oil

1 tablespoon freshly ground black pepper

1 teaspoon coriander seeds, slightly crushed

2 tablespoons amchur

1 tablespoon cilantro, chopped

1 tablespoon minced garlic

1 teaspoon sea salt

Garnish:

2 tablespoons finely chopped mango

Generous pinch of crushed chili flakes

Step 1

Preheat the oven to 425°F. Trim the chicken of excess fat and cut each breast into 6 long strips. Dry on paper towels.

Step 2

Whisk together the marinade masala and marinate chicken, onions, and asparagus for 8-10 minutes (can be left up to 2 hours).

Step 3

Place on lined baking sheet and put in the oven for 8 to 10 minutes, until chicken is cooked through and slightly browned on top.

Step 4

Let the chicken rest for a few minutes, then sprinkle with mango and crushed chili flakes.

2 boneless, skinless chicken breasts

1 medium red onion thinly sliced into rings

10 to 12 stalks of asparagus

Marinade Masala:

5 tablespoons olive oil

1 tablespoon freshly ground black pepper

1 teaspoon coriander seeds, slightly crushed

2 tablespoons amchur

1 tablespoon cilantro, chopped

1 tablespoon minced garlic

1 teaspoon sea salt

Garnish:

2 tablespoons finely chopped mango

Generous pinch of crushed chili flakes

Notes & Variations

Skewer the chicken, onions, and mango (cut larger chunks) on kebabs and cook over the grill. The asparagus can also be cooked on the grill.
Enjoy cold the next day, sliced and added to a green salad.
Add cubed bell peppers, zucchini or mushrooms to these kebab-cooking time will remain the same.
Serve with cauliflower lentil pilaf and cucumber raita.

Tags:

25 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

25 Min

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

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