Yield: 4 servings
- 1 tablespoon garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 1 serrano chile chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon turmeric
- 1 tablespoon tomato paste
- ½ cup whole-milk yogurt
- 2 pounds chicken breast halves
In a blender, combine all ingredients except chicken until smooth. Pour marinade into a large resealable plastic bag.
Chu chicken breast halves in half again crosswise and slash each piece diagonally three to four times. Add to marinade, toss well to coat evenly, and chill in bag overnight.
Heat grill to medium (about 400º). oil cooking grate, using tongs and a wad of oiled paper towels. Remove chicken from marinade and grill, turning as needed, until chicken is opaque and grill marks appear, 8 to 10 minutes.
Add a few vegetables (onion, squash) bare on the grill and serve with naan.
Per serving: 191 calories, 42 calories from fat; 33g protein; 4.7g fat, 1.2g saturated fat; 1.9g carbohydrates; 0g fiber; 295mg sodium; 99mg cholesterol.