Spinach-Herb Marinated Chicken Breast Recipe – Easy Indian Style

Last Updated on 5 months ago by Neha Deshmukh

Spinach-Herb Marinated Chicken Breast Recipe – Easy Indian Style

Hey everyone! I’m so excited to share this recipe with you. It’s a vibrant, flavorful dish that’s become a real weeknight favorite in my kitchen. I first stumbled upon a version of this while visiting my aunt in Delhi, and I’ve been tweaking it ever since to get it just right. It’s a fantastic way to get a taste of Indian flavors without spending hours in the kitchen.

Why You’ll Love This Recipe

This Spinach-Herb Marinated Chicken Breast is seriously delicious. It’s packed with fresh herbs, beautifully tender thanks to the yogurt, and has a lovely subtle spice. It’s also surprisingly easy to make – perfect for a busy weeknight, or when you’re craving something a little special. Plus, it’s a great way to use up all those fresh herbs you have in the garden!

Ingredients

Here’s what you’ll need to make this amazing chicken:

• 1 lb (450g) chicken breast
• 2 cups (approx. 240g) baby spinach
• 1 cup (approx. 80g) fennel leaves
• ½ cup (approx. 40g) basil leaves
• ½ cup (approx. 40g) mint leaves
• 4 cloves garlic
• 1 tbsp chili powder
• 1 cup (240ml) plain yogurt
• Salt and pepper to taste
• Oil for drizzling

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh herbs is key here. The fennel leaves add a beautiful anise-like flavor that’s so unique. Don’t skip them if you can find them!

Plain yogurt is a superstar in this recipe. The lactic acid tenderizes the chicken beautifully, making it incredibly juicy. I usually use full-fat yogurt for the best results, but low-fat works in a pinch.

And about that chili powder… Indian chili powders vary so much in heat! Kashmiri chili powder will give you a beautiful color and mild heat, while a hotter variety will definitely bring the spice. Feel free to adjust to your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to make the magic herb paste. Throw the spinach, fennel, basil, mint, and garlic into a food processor and blend until it’s a really fine, smooth paste. You might need to add a tiny splash of water to get it going.
2. In a bowl, mix together the yogurt, chili powder, salt, and pepper. Then, add in that gorgeous green herb paste and give it a good stir. This is your marinade!
3. Now, season the chicken breasts with a little salt. Then, coat them thoroughly with the marinade. Make sure every nook and cranny is covered. Drizzle with a little oil, then pop them in the fridge to marinate for at least 2-4 hours. Longer is better, if you have the time!
4. When you’re ready to bake, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil – trust me, cleanup is so much easier this way! Arrange the marinated chicken on the baking sheet.
5. Bake for 20 minutes. Then, flip the chicken and bake for another 15 minutes.
6. Time for a little char! Switch your oven to broil mode. Move the pan to the top rack and broil each side for about 5 minutes, keeping a close eye on it, until it’s slightly charred and beautifully golden.
7. Finally, let the chicken rest, covered with foil, for 5 minutes before serving. This helps the juices redistribute, making it extra tender.

Expert Tips

• Don’t over-marinate! While 2-4 hours is great, marinating overnight can sometimes make the chicken a little too soft.
• For even cooking, make sure your chicken breasts are roughly the same thickness.
• A meat thermometer is your friend! Chicken is cooked through when it reaches an internal temperature of 165°F (74°C).

Variations

• Vegan Adaptation: Swap the chicken for paneer (Indian cheese) or firm tofu. Press the tofu well to remove excess water before marinating.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your chili powder to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: For a milder flavor, use Kashmiri chili powder or reduce the amount. For a spicier kick, add a pinch of cayenne pepper or use a hotter chili powder. My friend, Priya, loves to add a finely chopped green chili to the marinade!
• Festival Adaptations: This chicken is fantastic for parties! You can make it ahead of time and bake it just before your guests arrive. It’s always a hit.

Serving Suggestions

This Spinach-Herb Chicken is incredibly versatile. I love serving it with:

• Steamed basmati rice
• Warm naan bread
• A simple cucumber raita (yogurt dip)
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

What cut of chicken is best for this recipe?

Boneless, skinless chicken breasts work best. They cook quickly and absorb the marinade beautifully.

Can I marinate the chicken overnight?

While 2-4 hours is ideal, you can marinate it overnight, but be aware it might become very tender.

What is the best way to prevent the chicken from drying out?

Don’t overcook it! Using a meat thermometer is the best way to ensure it’s cooked through but still juicy. Resting the chicken after baking also helps.

Can I grill this chicken instead of baking it?

Absolutely! Grill over medium heat for about 6-8 minutes per side, or until cooked through.

What side dishes pair well with this spinach-herb chicken?

So many things! Rice, naan, raita, salad… the possibilities are endless.