Indian Spiced Chicken
These meal prep recipes are designed to make busy mornings and weeknight dinners easier.
We’ve used a mix of breast fillets, thighs and drumsticks, but you could also use a spatchcocked whole chicken.
These marinades are quick to put together on a Sunday, then you can leave the chicken to marinate in the fridge ready to cook when you need it. Or make a bigger batch and pop some in the freezer for another week. Think of it as a little gift to your future self.
Indian Spiced Chicken Marinade
Toast your spices to release their essential oils and maximise the flavour of this aromatic chicken marinade. This recipe uses chicken thighs and drumsticks, but they can easily be swapped for breast fillets or a spatchcock chicken.
Serves 4-6
GF DF
Hands-on time 10 mins
Total time 10 mins, plus marinating and 40 mins cooking
INGREDIENTS
2 tbsp cumin seeds
1 tsp fenugreek seeds
2 tbsp coriander seeds
1 tbsp garam masala
1 tsp ground turmeric
1 tsp mild chilli powder
2 large garlic cloves, finely crushed
5cm thumb-sized piece ginger, finely grated
2 lemons, zest and juice
8-12 Sutton Hoo free range chicken thighs and drumsticks
METHOD
1. Crush the cumin, fenugreek and coriander seeds in a pestle and mortar until they resemble a rough, sandy consistency. Tip into a frying pan set over a medium heat. Cook for 2-3 mins until aromatic.
2. Add the spices to a bowl and mix with the, garam masala, turmeric, chilli powder, garlic, ginger, the zest of 1 lemon and the juice of 2, until evenly combined.
1. Add the chicken to the bowl and toss until evenly coated. Transfer to a large freezer bag and marinate in the fridge for a minimum of 2 hrs or for up to 24hrs. Alternatively, freeze for up to 3 months. Defrost fully overnight in the fridge.
3. Cook the chicken on the BBQ, in the oven or on the hob, according to your preference, and serve with your favourite sides.
Tip Cook the chicken thighs in a preheated oven at 220°C, fan 200°C, gas 7 for 35-40 mins until cooked throughout and the juices run clear.
Chimichurri Chicken Marinade
With fresh herbs and chopped garlic, this classic South American sauce pairs perfectly with chicken. This recipe uses chicken breast fillets, but they can easily be swapped for thighs, drumsticks or a spatchcock chicken. The ingredients can also easily be doubled if making a batch for the freezer.
Serves 4-6
DF GF
Hands-on time 10 mins
Total time 10 mins, plus marinating and 25 mins cooking
INGREDIENTS
30g coriander, finely chopped
30g flat leaf parsley, finely chopped
2 garlic cloves, finely chopped
1 tsp dried oregano
1 shallot, finely chopped
1 red chilli, deseeded and finely chopped
75ml extra virgin olive oil
2 tbsp red wine vinegar
4-6 Sutton Hoo free range chicken breast fillets
METHOD
1. Mix the coriander, parsley, garlic, oregano, shallot, chilli, oil, vinegar, a pinch of sea salt and freshly ground black pepper together until evenly combined.
2. Use a stick blender to briefly blitz the sauce in short, sharp pulses, to create a rough consistency.
3. Add the chicken to the bowl and toss until evenly coated. Transfer to a large freezer bag and marinate in the fridge for a minimum of 2 hrs or for up to 24hrs. Alternatively, freeze for up to 3 months. Defrost fully overnight in the fridge.
Cook the chicken on the BBQ, in the oven or on the hob, according to your preference, and serve with your favourite sides.
Tip Cook the chicken breasts in a preheated oven at 200°C, fan 180°C, gas 6 for 20-25 mins until cooked throughout and the juices run clear.