Indian Flavored Pounded Chicken

Ingredients

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Onion powder

  Spices

  2 tsp or 5g

• Salt

  Table

  3 tsp or 18g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 breast fillet or 944g

Directions

1. In a small bowl combine ground cumin, turmeric, ground coriander, onion powder, salt, black pepper, and olive oil. Set aside.
2. Starting at the thicker side, using a sharp knife make a lengthwise horizontal cut into the top ⅔ of each chicken breast, stopping before cutting all the way through. Fold the chicken breast open like a book (it should still be in one piece.)
3. Put it between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer, working from the center out, until it’s spread to double its original size and about ¼ inch thick. Repeat with the remaining chicken breasts.
4. Remove plastic wrap and rub the olive-spice paste evenly across one side of the 4 chicken breasts. Cover with plastic wrap again and lightly pound in the seasoning with the toothy side of the meat tenderizer. Flip the breasts, rub the remaining olive oil-spice into the other side of the chicken breasts. Cover with plastic wrap and lightly pound in the seasoning.
5. Heat one tablespoon of olive oil in a large over high heat. When it’s sizzling, add 1 chicken breast, put a weight on it (a cast iron pan or tea kettle should work) and cook for 1 minute. Flip, add the weight, and cook for another 1 minute (this may vary depending on thin your meat is, just make sure the chicken is cooked through!).
6. Transfer to a plate, and let it rest for 3 minutes. Meanwhile, repeat with the remaining chicken breasts. Serve immediately and enjoy!

Similar Foods

• Easy Indian Butter Chicken
• Indian Lamb Chops wih Curried Cauliflower