Indian inspired, it is not a butter chicken but it is as tender and delicious. This juicy and flavourful chicken, can easily turn into a week night dinner. Just throw in some naan bread or a quick rice and a grilled romaine lettuce or/and zucchinis and they will be asking you with their mouths full, the recipe.
The yogurt helps to tenderize your chicken, keeping it moist even if you overcook it a little. Use a thermometer to check the doneness on your chicken and as soon as you reach that 180°F, remove and let it rest a good 5 to 10 minutes before cutting it. This will help your chicken retain it’s juices, keeping it extra moist.
Mix together in a resealable bag the yogurt, onion powder, turmeric, cumin, salt and garlic powder and add the chicken to it. Refrigerate and let the yogurt get to work over night or a minimum of 6 hours. Mix the ingredients for the sauce and let sit until ready to serve.
Preheat the grill. On medium heat, cook the chicken on the grill, removing most of the yogurt before and turn from time to time until temperature reaches 180°F in the thickest part of the chicken. When your chicken is almost cooked, you can put on your zucchinis and/or lettuce as they do not take a lot of time. (Just drizzle with olive oil, salt and pepper and just warm through on the grill.)
Serve your chicken and veggies, drizzled with the yogurt sauce! Happy grilling!
- 6 small chicken breasts
- 2 cups of 2% plain yogurt
- 1 tsp of onion powder
- 1 tsp of turmeric
- 1 tsp.of cumin seeds or powder
- 1 tsp of salt
- 1/2 tsp of garlic powder
- 1 cup of 2% plain yogourt
- zest and juice of 2 limes
- 1 tsp of harissa paste
- 1/2 tsp of salt
- 1/4 tsp of freshly ground black pepper