Note: This dish from Creme de la Crumb was a great meal for weeknights.
4 boneless skinless chicken breasts
1/2 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon onion powder
1 tablespoon minced garlic
1 tablespoon garam masala
1 tablespoon cilantro leaves
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Mix together all marinade ingredients. Place marinade in a large zip lock bag and add chicken breasts. Marinate at least 30 minutes up to overnight.
Heat grill to medium. Right before putting chicken on the grill, oil the grates.
Remove chicken and discard the marinade. Cook chicken on the grill 5 to 6 minutes on each side or until cooked through. Internal temperature should be 165 degrees.
Let the chicken rest 5 minute and serve with rice, Indian flatbread, mango chutney or your favourite sides.