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Indian Flavor-Pounded Chicken

TODAY Show: Marco-Canora cooks up 90-second chicken on TODAY -- February 9, 2015.
Samantha Okazaki / TODAY


  • 4 (6- to 8-ounce) boneless, skinless chicken breasts
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 2 teaspoons onion powder
  • 2 teaspoons ground coriander
  • 1 tablespoon fine sea salt
  • Freshly ground black pepper
  • 2 teaspoons extra-virgin olive oil

Chef notes

Make Indian-style chicken breasts with the easy addition of cumin, turmeric, onion powder and ground coriander. 



Starting at the thicker side, make a lengthwise cut into the top two-thirds of a chicken breast, stopping before cutting all the way through. Fold it open like a book. (The chicken breast should still be in one piece). Put the breast between two pieces of plastic wrap and pound it out on both sides with the flat side of a meat tenderizer, working from the inside out, until it's spread to double its original size and about 1/4-inch thick. Repeat with the remaining breasts.


In a bowl, combine the cumin, turmeric, onion powder, coriander, salt, several grinds of pepper, and the olive oil. Season and pound as described in the main recipe above.


  Heat a grill or saute pan and cook chicken on medium high to desired doneness, about 2-4 minutes per side.