Amchur Chicken

One-pan meal. It doesn’t get any easier.

makes 10-12 pieces


2 boneless, skinless chicken breasts

1 medium red onion thinly sliced into rings

10-12 stalks of asparagus

Marinade Masala

5 Tbsp EVOO

1 Tbsp black pepper

1 tsp coriander seeds, slightly crushed

3 Tbsp amchur

1 Tbsp cilantro, chopped

1 Tbsp minced garlic

1 tsp salt


2 Tbsp finely chopped mango

Generous pinch of crushed chili flakes


  1. Preheat the oven to 425 F. Trim the chicken of excess fat and cut each breast into 6 long strips. Dry on paper towels.  
  2. Whisk together the marinade masala and marinate chicken, onions, and asparagus for 15 minutes (can be left up to 2 hours).
  3. Place on lined baking sheet and put in the oven for 8-10 minutes, until chicken is cooked through and slightly browned on top. 
  4. Let rest for a few minutes then sprinkle with mango & a bit of crushed chili flakes and serve. 

ideas / variations

  • Skewer the chicken, onions & mango on kebabs and cook over the grill. The asparagus can also be cooked on the grill. 
  • Try eating cold the next day, sliced and added to a green salad. Add cubed bell peppers, zucchini or mushrooms to these kebab - cooking time will remain the same. 
  • Serve with cauliflower lentil pilaf and cucumber raita.