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Grilled Indian-Style Chicken Breast with Peaches

Serves 4


  • 2 Peach O Rama Peaches, halved and pitted
  • 4 boneless chicken breasts
  • Cooked rice, toasted almonds or pistachios, (optional)
  • 2 tbsp fresh ginger, finely chopped, peeled
  • 2 tsp garlic, finely chopped
  • 1/2 cup tomato, chopped and drained, canned or fresh
  • 1/4 cup curry powder
  • 2 tbsp MM olive oil
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground cumin seed
  • 1/4 tsp ground coriander
  • 1/4 tsp garam masala, see note
  • 2/3 cup (6 oz) peach chutney


  1. To make marinade, place ginger, garlic and tomatoes in bowl of food processor; pulse until finely chopped Add remaining marinade ingredients and process until well blended
  2. Remove and set aside 1–1/2 Tbsp Marinade for basting. Transfer remaining marinade to a 1-gallon size zip-lock plastic bag, add the chicken and refrigerate for at least 2 hours or overnight.
  3. Preheat broiler or grill.
  4. Remove chicken from marinade (discard marinade). Broil or grill chicken breasts, about 5-8 minutes per side, basting with reserved marinade, until internal temperature reaches 165°F. When chicken is nearly done, place the peaches on the grill and cook, turning once, until hot through.
  5. Serve with rice and toasted almonds or pistachios.
  6. NOTE:
  7. Garam masala is a combination of ground black pepper, cardamom, cumin and clove. If not available, combine 3 pinches of each spice.
  8. OPTION B:
  9. Before marinating, remove chicken skin and cut chicken breast into 1-inch cubes. Marinate and thread onto skewers and grill. In the summer, you can alternate the chicken pieces with peeled and pitted peaches cut into 1-inch pieces.

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