5Senses | Mediterranean Herb & Spice Chicken

• Chicken breast: 3 pieces

• Oil: 2 tablespoons

• Ginger garlic paste 1 tablespoon

• Lemon juice: 1 lemon

• Salt: 1 teaspoon

• Red chili powder 1 teaspoon

• Dried rosemary 1 teaspoon

• Oregano: 1 teaspoon

• Coriander leaves: 1 tablespoon

• 5Senses cloves whole — 5 to 6

• 5Senses green cardamom pods—3

• 5Senses wild cinnamon stick—1/2

• Fennel seeds — 1 teaspoon

• Coriander seeds — 1 teaspoon

• Cumin seeds — 1 teaspoon

• 5Senses black pepper—1/2 teaspoon

1. Heat a pan over a low to medium flame and add cloves, green cardamom pods, a cinnamon stick, fennel seeds, coriander seeds, cumin seeds, and black pepper. Dry roast for 2 to 3 minutes until the spices become aromatic and release their fragrance. Stir continuously to prevent burning.
2. Transfer the roasted spices to a mortar and pestle and lightly crush them. Avoid making a fine powder; a coarse texture is ideal. Set aside.
3. In a mixing bowl, add chicken breasts, oil, ginger garlic paste, lemon juice, and 1 tablespoon of the prepared crushed spice blend. Add salt, red chili powder, dried rosemary, oregano, and coriander leaves. Mix thoroughly to coat the chicken evenly.
4. Cover and marinate for at least 30 minutes, or up to 1 hour for deeper flavor.
5. Heat a pan over medium heat and add a little oil. Place the marinated chicken breasts in the pan and cover with a lid. Cook for 3 minutes.
6. Flip the chicken, cover again, and cook for another 3 minutes. Continue cooking, flipping occasionally, until the chicken is fully cooked through and develops a rich golden brown color on the outside.