This yogurt and curry marinade produces moist, tender chicken that gets charred under broiler.
| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/2 pounds total)
- 2 cups plain low-fat yogurt
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- 2 teaspoons finely grated fresh ginger
- 1 clove garlic, finely grated
- Kosher salt
- 2 tablespoons chopped fresh cilantro
- Rice and roasted cauliflower, for serving, optional
Instructions
- Place the chicken breasts between two pieces of plastic wrap and pound them to just under 1/2 inch thick all over.
- Whisk together the yogurt, lemon juice, curry powder, ginger, garlic and 1 teaspoon salt in a medium bowl. Cut 5 shallow diagonal slits on both sides of each chicken breast. Add the breasts to the bowl with the yogurt mixture and toss to coat; let stand at room temperature for 15 minutes.
- Preheat the broiler and position a rack 4 inches from the heating element. Line a baking sheet or skillet with foil.
- Remove the chicken from the marinade and discard the marinade. Place the chicken on the baking sheet or in the skillet. Broil the chicken, flipping the chicken halfway through, until it is firm, charred in spots and has no visible pinkness inside, 10 to 12 minutes. Let cool for a few minutes. Sprinkle with the cilantro and serve with rice and roasted cauliflower or your favorite vegetable.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 412 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 68 g |
| Cholesterol | 206 mg |
| Sodium | 944 mg |
Reviews
Tastes delicious and is SO easy to throw together. Love that it’s a pretty hands off recipe too!
It was okay, not sure if the ratios were off or if it was the ingredients I used that weren’t the best or if I’m not a big fan of tandori chicken (first time trying it). That being said, I love curry and other Indian dishes. The plain low-fat yogurt was pretty pungent and very evident in the taste. I doubled the curry powder and garlic and added a little extra ginger and the yogurt was still the strongest tasting thing about the chicken. I’m starting to cook more and experimenting with new dishes. I’ve never used the broiler to char food (on purpose) and absolutely loved it, will be doing that again. I threw cauliflower and asparagus bites in a bowl with oil and chopped garlic, laid it out on a cookie sheet, added salt and pepper, charred with broiler – best part of the meal, absolutely delicious.
Perfect for my family. I roasted asparagus and Brussels sprouts at the same temperature.
Delicious! I loved the curry taste of the chicken. I used honey yogurt which added a nice sweetness too. The fresh herbs are the perfect topping! Will definitely make again.