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–+ servings
Prep Time 15 minutes
Cook Time 30 minutes
Marinating time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Indian

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 2 cups plain yogurt
  • 2 Tbsp lemon juice
  • 1 Tbsp curry powder
  • 2 tsp finely grated fresh ginger
  • 1 clove garlic minced
  • 1 tsp onion salt
  • 2 Tbsp fresh cilantro for garnish optional

Instructions
 

  1. Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over.
  2. Combine together the yogurt, lemon juice, curry powder, ginger, garlic and salt in a gallon baggie. Cut 4-5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the baggie with the yogurt mixture. Seal the baggie and massage the yogurt mixture around the chicken and in the grooves making sure every area is covered. Take out all the air from the bag so the yogurt mixture has maximum contact with the chicken. Let stand at room temperature for 15 minutes.
  3. Preheat the oven to 400℉. Line a baking sheet with foil.
  4. Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet and bake for 24 minutes, flipping the chicken halfway through. Move the oven rack so it is about 4 inches from the broiling heating element. Turn the oven to broil and cook until you see charred spots and the internal temperature of the chicken reaches 165℉. Let the chicken rest for 10 minutes while tented with foil to keep warm. Sprinkle with cilantro if desired.

Notes

This chicken dish pairs well with coconut rice and cilantro aioli sauce. 

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