Spiced Chicken Slices
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice chicken against the grain for tender bite-sized strips, not chewy strings.
- 2Pat chicken dry before marinating to help the yogurt-spice mixture cling evenly.
- 3Use a cast-iron skillet for the best char marks and smoky flavour in the final dish.
- 4Let the pan get truly hot before adding the slices — a sizzle on contact ensures browning, not steaming.
- 5Do not overcrowd the pan; cook in batches if needed so each strip gets direct contact with the heat.
- 6Rest the cooked chicken for 2 minutes before serving to seal in the juices.
- 7Crush kasuri methi between your palms to release its full aroma before mixing into the marinade.
Adapt it for your goals.
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 BowlHigh-protein Bowl
Serve the spiced chicken over a bed of quinoa or brown rice with a handful of spinach and a dollop of yogurt for a satisfying, protein-forward meal.
Low fat VersionLow-fat Version
Use an oil spray for pan-searing or bake the strips on a rack at 200°C (400°F) for 15 minutes to cut down on cooking oil without sacrificing flavour.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides a high-quality, low-fat protein that supports muscle repair and keeps you full for longer.
Anti-Inflammatory Spices
Turmeric and ginger in this dish contain curcumin and gingerol, known for their natural anti-inflammatory properties.
Probiotic Support
Yogurt introduces beneficial live cultures that aid digestion and gut health, especially when used as a marinade base.
Frequently asked questions
Yes — boneless, skinless thighs work well and stay juicier. Adjust cooking time as needed since thighs may take a minute or two longer.
