I have my friend Jennifer T. to thank for this. She was getting rid of a bunch of food magazines (porn as far as I’m concerned), and I was happy to have them. I can’t tell you which magazine this came from though. Nothing left on the bottom of the clipping to tell me. So let’s just say it could’ve been Gourmet, Food Network, Taste of Home, or Rachael Ray.
I made this on the same day that I made the Zucchini Fries. They went well together, but this would go well with an Indian vegetable dish like saag paneer too. Also, we had these humongous chicken breasts, so I only used 3 and cut them in half. Three days later, we’re still eating left-overs.
8 skinless, boneless chicken breasts (about 3 lb.)
2 cups plain whole-milk yogurt
1 cup coarsely chopped fresh cilantro leaves and stems
1/2 large onion, coarsely chopped
1/3 cup olive oil plus more for brushing
6 garlic cloves, coarsely chopped
1 Tbsp. fresh lime juice
1 Tbsp. garam masala
2 tsp. kosher salt plus more for seasoning
1 tsp. freshly ground black pepper
1 2″ piece fresh ginger, peeled and chopped (I used dried stuff I bought at the Indian market. It worked just as well in this recipe.)
INGREDIENT INFO: Garam masala, an Indian spice blend, is sold in the spice section of better supermarkets and at Indian markets.
Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2″ thickness. (I was feeling lazy and didn’t do the waxed paper. I had a fun time cleaning the cutting board afterward!)
Transfer chicken breasts to a resealable plastic bag. (I used a plastic container with a lid. I thought it would be more airtight and easier to wash later.) Combine the remaining ingredients in a food processor and blend until smooth.
Pour yogurt mixture over chicken, seal bag (or put the lid on) and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight. (I marinated about 6 hours. Plenty of time.)
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.