Directions

1. 1

   Pat the chicken breast dry with paper towels. If the breast is thick, carefully butterfly it to an even 3/4-inch thickness, or pound gently to ensure uniform cooking.

2. 2

   In a small bowl, combine the grated garlic, white vinegar, chaat masala, ground cumin, chili powder, turmeric, and smoked paprika. Stir until the spices are fully integrated and the mixture forms a cohesive marinade.

3. 3

   Place the chicken breast in a shallow dish and pour the marinade over it, coating all surfaces evenly. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor absorption.

4. 4

   Heat a large skillet over medium-high heat. Once hot, carefully transfer the marinated chicken to the skillet, reserving the marinade in the bowl.

5. 5

   Cook the chicken for 12–15 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part of the breast.

6. 6

   Pour any remaining marinade around the chicken in the final minute of cooking, allowing it to sizzle and coat the meat. Remove from heat once the chicken is fully cooked through and has a lightly caramelized exterior.

7. 7

   Transfer the chicken to a clean cutting board and let it rest for 5 minutes before slicing. Serve whole or sliced, drizzling any pan juices over the top.