- 2 cups plain whole-milk Greek-style yogurt
- Juice of 1 lime
- 2 tbsp Home Cook’s Pantry Tandoori Masala
- 2 lbs boneless, skinless chicken breasts
- minced cilantro for garnish
- 1/2 red onion for garnish
Preheat broiler; place rack about 6 inches from heat element. Combine yogurt, Tandoori Masala and half the lime juice in a large bowl. If chicken breasts are whole, cut them in half. Dredge chicken in yogurt mixture and marinate 1 hour.
Line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan (1-2 inches apart), reserving marinade in bowl. Broil 3 to 4 minutes, or until lightly browned. Turn chicken with tongs, and spoon remaining marinade over. Broil 3 to 4 minutes, or until lightly browned and internal temperature reaches 165°. Garnish with cilantro and onions, add remaining lime juice over chicken and serve, spooning the cooked marinade over meat. Serve with rice.
Yields 4 servings.