Recipe By thedailygourmet
Published Aug 8th
Prep 10m Cook 10m Additional 8h Ready In 8h 20m
Servings 8 servings Calories 146

Plan ahead to let the chicken breasts marinate in a yogurt-based curry marinade.

Recipe Ingredients

  • 1 tablespoon ground coriander
  • 1 ½ teaspoons mild yellow curry powder
  • 1 teaspoon garam masala
  • ½ teaspoon granulated garlic
  • ½ teaspoon salt
  • ⅓ teaspoon ground black pepper
  • ¾ cup plain yogurt
  • 2 tablespoons distilled white vinegar
  • 2 pounds skinless, boneless chicken breast halves

Cooking Directions

  1. 1 Mix together coriander, curry powder, garam masala, garlic, salt, and pepper in a glass bowl. Add vinegar and yogurt and mix to combine. Transfer mixture to a large resealable plastic bag. Add chicken breasts to mixture, coat well, cover, and marinate for 8 hours, or overnight, in a refrigerator.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Discard marinade and cook until chicken breast is no longer pink in the center and the juices run clear, about 5 minutes per side. Grill time will depend on thickness of chicken breast. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts

  • Calories 146
  • Carbohydrate 2.6 g
  • Cholesterol 66 mg
  • Fat 3.3 g
  • Fiber 0.7 g
  • Protein 25 g
  • Saturated Fat 1 g
  • Sodium 218.7 mg
  • Sugar 1.6 g
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