5-Ingredient Tandoori Chicken Masala
Serving Size / Yield
- 1 lb. bonesless, skinless chicken breast
- 1 1/2 Tbs. masala spice mix
- 1/2 tsp. coriander powder
- White rice, as needed
- Jalapeno pepper, for garnish
Season chicken breast with salt and pepper. Add masala spice mix and coriander powder and cover both sides of the chicken evenly. Let it refrigerate for at least 3 hours.
Cut chicken in bite-size pieces and place on skewers. Grill on a high heat until cooked and golden.
Bring water to a boil and cook rice.
Serve warm with chicken over rice and garnish with small jalapeño pepper slices.