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

1. Combine coriander and cumin seeds in frying pan; on low-med heat toast seeds until aromatic and toasted.
2. 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.
3. Grill chicken over open flame or cast iron griddle for best results.
4. Finish fresh lemon juice and season with salt to taste.

 

Download Bella’s Coriander Lemon Chicken Marinade Recipe