Recipe: North Indian Coriander Lemon Chicken Marinade
This original take on classic North Indian chicken marries earthy spices and citric brightness with a just-so-slightly piquant red pepper bite for a flavorful, light chicken breast that is the star of the show and pairs amazingly with Chef Bella's North Indian Tomato Sauce and Sauteed Kale and Spinach.
Ingredients
1 tablespoon coriander seed
2 tablespoon cumin seed
zest of 1 large lemon
juice of 1 large lemon
2 teaspoon salt
1 teaspoon fresh black pepper
1 teaspoon paprika
3 minced garlic clove
4 tablespoon olive oil
1 teaspoon red chili flakes
Directions
Combine coriander and cumin seeds in frying pan; on low-med heat toast seeds until aromatic and toasted.
Combine all ingredients in a large mixing bowl; submerge 2 lbs. of Chicken breast in marinade. Let chicken marinade for at least 1 hour in the refrigerator.
Grill chicken over open flame or cast iron griddle for best results.
Finish fresh lemon juice and season with salt to taste.
