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Indian Style Chicken Breasts with Vegetables

Indian Style Chicken Breasts with Vegetables

  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
McCormick(R) Gourmet Collection(R)

McCormick® Gourmet Collection®

The cooking of the Far East features many aromatic spices, such as cardamom, black pepper, cumin, coriander and cloves, roasted and ground together to create Garam Masala. This seasoning blend adds the just-right, slightly exotic flavor to this easy chicken dish.

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Nutrition

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  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 48.1 g
  • 96%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Remove excess fat from chicken; rinse and pat dry. Heat oil in large nonstick skillet over medium-high heat. Saute chicken, skin-side-down, 5 to 6 minutes or until lightly browned. Turn chicken; add onion. Cook and stir onions 3 to 4 minutes longer.
  2. Add tomatoes, carrot, garlic salt and water (push carrot down into cooking liquid). Sprinkle 1 1/2 teaspoons garam masala over all; bring to boil. Reduce heat; cover and simmer 20 to 25 minutes, stirring occasionally or until chicken and vegetables are tender.
  3. Remove chicken to serving plate (cover with foil to keep warm). Add remaining garam masala to skillet mixture; bring to boil. Cook, stirring, 2-4 minutes to reduce liquid and thicken vegetable mixture. Spoon over chicken. Garnish with chopped fresh cilantro. Serve with cooked rice, if desired.
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Reviews

SUZANNE921
12

SUZANNE921

11/8/2002

My company really enjoyed this recipe. The only suggestion is maybe add more vegetables than what is called for as everyone liked the sauce but there wasn't that much to go around.

DIANASILVER
3

DIANASILVER

6/25/2004

I thought this dish was delicious. My husband said he would teek it next time but he tweeks every recipe. It was very easy to prepare, very tasty and I felt healthy with the carrot and tomato. I made some taboulleh to go with it.

FISWORK
3

FISWORK

10/13/2003

I enjoyed making and tasting this wonderful dish. My husband even like the dish and had no idea it was an indian style dish.