Grilled Masala Chicken With Vegetables

grilled masala chicken vegetables recipe

When my husband and I were first dating, our favorite place to eat was a small Indian restaurant that was down the street from our college campus. Our favorite dish? Chicken masala! I've always wanted to re-create the dish in my own kitchen, not only for the taste, but also for the smell of the delicious spices and seasoning. This Grilled Masala Chicken With Vegetables recipe is easy to follow and gave me just what I was looking for. Try it for yourself here:


Grilled Masala Chicken With Vegetables

Prep: 25 minutes     Grill: 20 to 25 minutes


  • 1/4 cup olive oil
  • 6 teaspoons garam masala, divided
  • 4 small cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 skinless, boneless chicken breast halves (5 oz. each)
  • 4 small yellow summer squash and/or zucchini, sliced into 1/4-inch rounds
  • 1 medium sweet onion, thinly sliced
  • 1/2 cup plain yogurt
  • Cilantro leaves (optional)



  1. MIX olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
  2. PLACE squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.


  1. GRILL over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165°F.
  2. OPEN packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.

Make It!

Garam masala is a North Indian spice blend that can contain coriander, peppercorns, cardamom, cinnamon, caraway, cloves, ginger, and/or nutmeg, depending on the style of the blend. To make a simplified version at home, combine 1 teaspoon curry powder with 1 teaspoon ground cumin. Or try a complete recipe below.

In an 8x8x2-inch baking pan, combine 2 tablespoons whole black peppercorns, 4 teaspoons cumin seed, 2 teaspoons whole cloves, 1 teaspoon coriander seed, 1 teaspoon whole cardamom seed (pods removed), and 3 inches broken stick cinnamon. Roast in a 350°F oven for 15 minutes. In a blender container, place roasted spices. Cover tightly; blend until very fine. Cool to room temperature. Store in a covered container in a cool, dry place. Makes about 1/3 cup.

REYNOLDS KITCHENS TIP: Not in the mood to break out the grill? No problem, because you can easily bake these packets in the oven too! Simply place your packets on a baking sheet and place in a 375°F oven for 30 minutes or until the chicken is cooked through (an instant-read thermometer inserted into the chicken registering at 165°F will also do the trick). The packets, whether grilled or baked, will lock in moisture for the juiciest and most flavorful chicken -- plus, cleanup is as easy as tossing away the foil when you’re done! 

Moms, what dinner dish that you make at home reminds you of someone special?

Image ©2014 Reynolds Consumer Products

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