Inch’s Masala chicken breasts

I like to experiment while cooking. I like to throw ingredients together and see what happens. I don’t usually write down my recipes, but this one was Heather-approved, so I thought I’d share it. Basically, it’s a nice little rub or paste that you can spread on chicken to make it ultra-delicious.

Inch’s Masala Chicken Breasts

Preheat your oven for 350°F. Then put your chicken breasts on a baking tray, uncovered and start baking for about 30 mins (they shouldn’t be fully cooked yet).

  • 2 or 3 big chicken breasts

Grind the following ingredients however you’d like. I used a Magic Bullet, but you could use a mortar and pestle or a small food processor. Regardless, grind up the following ingredients:

  • 1 tablespoon of chili flakes
  • 3 cloves of garlic
  • 1 tablespoon of peppercorns
  • 2 teaspoons of brown sugar

After these are ground nicely, then add these things:

  • 2 tablespoons of soy sauce
  • 1 tablespoon of Garam Masala (you can make your own, or buy it in the spice section)
  • 1 tablespoon of lime juice.

Mix again until all ingredients are blended. Once your chicken breasts have been cooking for about 30 mins, remove them from the oven. They should still be a bit raw. Now spread your spicy paste all over the chicken, top and bottom. Put them back on the baking tray and then put a few small dots of butter:

  • 1 tablespoon of butter

Bake the chicken until it’s completely cooked. I used a meat thermometer, but another 20-30 minutes in the oven should be sufficient. If you’re really worried, then cut into the chicken and check to make sure it’s white all the way through.

One Thought on “Inch’s Masala chicken breasts

  1. This is what’s for dinner tonight, along with garlic roasted new potatoes.

    It smells damn good!

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