Indian Chicken Rub Recipe

Paprika: Adds a mild sweetness and vibrant color to the rub.

Ground cumin: Provides a warm, earthy flavor that is essential in many Indian dishes.

Ground coriander: Offers a citrusy and slightly sweet taste, balancing the other spices.

Turmeric: Adds a deep golden color and a subtle, earthy flavor.

Salt: Enhances the overall flavor of the rub and the chicken.

Black pepper: Adds a sharp, pungent heat to the mix.

Garam masala: A blend of spices that brings a complex and aromatic flavor.

Chili powder: Adds a spicy kick to the rub, adjustable to your heat preference.

To enhance the flavor of the chicken, let the spice rub marinate on the meat for at least 30 minutes before cooking. This allows the spices to penetrate the chicken more deeply, resulting in a more robust and aromatic dish. For an even more intense flavor, marinate the chicken overnight in the refrigerator.

• paprika - Substitute with smoked paprika: Adds a smoky flavor that enhances the depth of the rub.

• ground cumin - Substitute with ground caraway seeds: Provides a similar earthy and slightly sweet flavor.

• ground coriander - Substitute with ground fennel seeds: Offers a sweet and slightly licorice-like taste that complements the other spices.

• turmeric - Substitute with saffron: Adds a similar color and a subtle, earthy flavor.

• salt - Substitute with soy sauce powder: Provides saltiness along with a hint of umami.

• black pepper - Substitute with white pepper: Offers a similar heat but with a slightly different flavor profile.

• garam masala - Substitute with curry powder: Contains a blend of spices that can mimic the complex flavors of garam masala.

• chili powder - Substitute with cayenne pepper: Adds a similar level of heat but with a more straightforward spiciness.

• Store the Indian chicken rub in an airtight container to maintain its freshness and potency. A small glass jar with a tight-fitting lid works perfectly.
• Keep the container in a cool, dark place, such as a pantry or cupboard, away from direct sunlight and heat sources. This helps to preserve the vibrant colors and robust flavors of the spices.
• For optimal flavor, use the spice mix within six months. While it won't spoil after this period, the spices may lose their intensity over time.
• If you prefer to make a larger batch, consider dividing it into smaller portions. This way, you can keep one portion in your kitchen for immediate use and store the rest in a more secure location.
• When freezing the Indian chicken rub, use a vacuum-sealed bag or a freezer-safe container. This will prevent moisture from getting in and clumping the spices together.
• Label the container with the date of preparation to keep track of its freshness. This is particularly useful if you make multiple spice blends.
• Before using the frozen spice mix, allow it to come to room temperature. This ensures that the rub will spread evenly over the chicken.
• Avoid storing the rub in the refrigerator, as the fluctuating temperatures and humidity can affect the quality of the spices.
• If you notice any changes in color, smell, or texture, it's best to discard the rub and prepare a fresh batch. Freshness is key to achieving the best flavor in your grilled or roasted chicken dishes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken on a baking sheet.
  3. Cover the chicken with aluminum foil to retain moisture.
  4. Heat for about 20 minutes or until the chicken is warmed through.
  5. For a crispy exterior, remove the foil for the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil or butter.
  2. Place the leftover chicken in the skillet.
  3. Cover the skillet with a lid to keep the chicken moist.
  4. Cook for about 5-7 minutes, flipping occasionally, until the chicken is heated through.

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through.
  4. Continue heating in 30-second intervals until the chicken is hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover chicken in the air fryer basket.
  3. Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the chicken is heated through; if not, continue in 2-minute increments.

• Sous Vide Method:

  1. Set your sous vide machine to 140°F (60°C).
  2. Place the leftover chicken in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and, if desired, sear in a hot skillet for 1-2 minutes per side for a crispy finish.

• Mixing bowl: A large bowl to combine all the spices thoroughly.

• Measuring spoons: Essential for accurately measuring out each spice to ensure the right balance of flavors.

• Whisk: Useful for mixing the spices together evenly.

• Tongs: Handy for handling the chicken pieces when applying the rub.

• Basting brush: Optional, but can be used to evenly distribute the spice rub on the chicken.

• Grill or oven: For cooking the chicken after it has been seasoned with the rub.

• Cutting board: A clean surface to place the chicken pieces on while applying the rub.

• Knife: To trim any excess fat or skin from the chicken pieces before applying the rub.

Pre-mix the spices: Combine all the spices in a larger batch and store in an airtight container. This way, you have the rub ready for multiple uses.

Use a spice grinder: If you prefer freshly ground spices, use a spice grinder to quickly blend them.

Marinate in advance: Rub the chicken with the spice mix and let it marinate overnight. This saves time on the day of cooking.

Batch cook: Prepare extra chicken and store it in the freezer. This way, you can quickly reheat for future meals.