Ingredients
- For the yogurt marinade:
- 1 cup plain nonfat yogurt
- 2 teaspoons Garam Masala powder
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 jalapeno chili, stemmed, seeded and finely minced (optional)
- 4 skinless, boneless chicken breast halves
Preparation
Step 1
. With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Add salt and pepper, to taste.
Or
Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)