Indian Flavored Pounded Chicken

Indian Flavored Pounded Chicken

Barely adapted from A Good Food Day

A couple of notes. As per the author suggestion, I’ve used small chicken breasts as they’re easier to pound out to a uniform thickness.

You can also prepare the breasts ahead of time, cover them chicken in plastic wrap before flavoring them and refrigerate. They’ll keep for up to 2 days.

Ingredients

Serves 4

4 (6 ounces) boneless, skinless chicken breasts

2 teaspoons ground cumin

2 teaspoons turmeric

2 teaspoons ground coriander

2 teaspoons onion powder

3 teaspoons fine grain sea salt

Freshly ground black pepper

1 tablespoon olive oil

Directions

In a small bowl combine ground cumin, turmeric, ground coriander, onion powder, salt, black pepper, and olive oil. Set aside.

Starting at the thicker side, using a sharp knife make a lengthwise horizontal cut into the top ⅔ of each chicken breast, stopping before cutting all the way through.

Fold the chicken breast open like a book (it should still be in one piece.)

Put it between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer, working from the center out, until it’s spread to double its original size and about ¼ inch thick.

Repeat with the remaining chicken breasts.

Remove plastic wrap and rub the olive-spice paste evenly across one side of the 4 chicken breasts. Cover with plastic wrap again and lightly pound in the seasoning with the toothy side of the meat tenderizer. Flip the breasts, rub the remaining olive oil-spice o into the other side of the chicken breasts. Cover with plastic wrap and lightly pound in the seasoning.

Heat one tablespoon of olive oil in a large over high heat.

When it’s sizzling, add 1 chicken breast, put a weight on it (a cast iron pan or tea kettle should work) and cook for 1 minute. Flip, add the weight, and cook for another 1 minute (this may vary depending on thin your meat is, just make sure the chicken is cooked through!).

Transfer to a plate, and let it rest for 3 minutes. Meanwhile, repeat with the remaining chicken breasts.