Spiced Chicken Slices

Name: Spiced Chicken Slices
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g chicken breast (boneless, skinless, cut into thin slices); 0.25 cup yogurt (thick, hung curd or Greek-style); 1 tbsp ginger-garlic paste; 1 tbsp lemon juice; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch cumin powder; 1 pinch garam masala; 1 tsp coriander powder; 1 tsp kasuri methi (dried fenugreek leaves, crushed between palms); 2 tbsp oil (for pan-searing); 1 pinch salt; 2 tbsp coriander leaves (chopped, for garnish); 1 pcs onion (medium, sliced into rings, for serving); 1 pcs lemon (cut into wedges, for serving)

RATING

0.0/5

TASTE SCORE

8/10

Tender, juicy chicken breast strips coated in a vibrant yogurt-spice marinade and pan-seared to perfection. Lightly charred on the edges with a smoky, aromatic kick from cumin and garam masala — a versatile protein that works beautifully in wraps, bowls, or alongside dal and rice for a satisfying meal.

PREP

15m

COOK

12m

SERVES

100 G

308 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Slice the chicken breast.
Place the chicken breast on a clean cutting board. Using a sharp knife, slice it against the grain into thin, even strips about 1 cm thick. Pat the slices dry with a kitchen towel and set aside.
TIPSlice while the chicken is still slightly cold from the fridge — it firms the meat and gives cleaner cuts.
mix · ~2 min
Prepare the yogurt-spice marinade.
1.In a mixing bowl, add yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt.
2.Whisk everything together until smooth and well-blended.
3.Crush the kasuri methi between your palms and stir it into the marinade.
TIPHung curd works best here — if using regular yogurt, place it in a strainer for 15 minutes to drain excess water so the marinade clings to the chicken.
mix · ~15 min
Marinate the chicken slices.
Add the chicken strips to the marinade. Use your hands or a spoon to coat each slice thoroughly. Cover the bowl and let it rest at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor.
TIPDon't marinate longer than 4 hours — the lemon juice and yogurt will start to break down the meat too much, making it mushy.
fry · ~7 min
Pan-sear the chicken slices.
1.Heat oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
2.Carefully lay the marinated chicken slices in a single layer without crowding the pan.
3.Cook for 3 to 4 minutes on the first side until golden and lightly charred.
4.Flip each slice using tongs and cook the other side for another 2 to 3 minutes until cooked through.
TIPResist the urge to move the chicken around — let it sit undisturbed to develop those beautiful char marks. The internal temperature should reach 74°C (165°F).
serve · ~2 min
Rest briefly and serve hot.
Transfer the cooked chicken slices to a plate and let them rest for 2 minutes. Garnish with fresh coriander leaves, and serve alongside sliced raw onion rings and lemon wedges.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice chicken against the grain for tender bite-sized strips, not chewy strings.
2
Pat chicken dry before marinating to help the yogurt-spice mixture cling evenly.
3
Use a cast-iron skillet for the best char marks and smoky flavour in the final dish.
4
Let the pan get truly hot before adding the slices — a sizzle on contact ensures browning, not steaming.
5
Do not overcrowd the pan; cook in batches if needed so each strip gets direct contact with the heat.
6
Rest the cooked chicken for 2 minutes before serving to seal in the juices.
7
Crush kasuri methi between your palms to release its full aroma before mixing into the marinade.

RECIPE VARIATIONS

Adapt it for your goals.

Grilled Tikka style

Grilled Tikka-style

Skewer the marinated strips and cook over charcoal or in a hot oven (grill setting) for a smokier, more charred exterior — ideal for a classic tikka experience.

High protein Bowl