Yogurt-Curry Marinated Chicken Breast

Boneless chicken breast marinated and then broiled, perfect for a couple lunches during a busy work week. The yogurt has a mild acidic quality and acts as a great tenderizer. Great over rice, on salads, or in a romaine heart.

image1 (4).JPGIngredients:

  • 1 tablespoon ginger paste
  • teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 1/2 cups plain yogurt ( fat free or 2 %)
  • 1 tablespoon kosher salt
  • skinless, boneless chicken breasts
  1. Mix all the ingredients in a glass pyrex container by hand, then cover and store in fridge for at least 2 hours, preferably 4 hours.
  2. Set oven to Broil- mine is set to 550 F.
  3. Use a baking sheet with a wire rack, place chicken on rack evenly spaced.
  4. Broil for 10 minutes then turn chicken over, broil for another 8 min.
  5. Larger chicken breast might take another 2-3 minutes.
  6. Check internal temperature of each breast so that it is > 165 F.
  7. Let it cool before cutting to retain moisture.
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