Yogurt-Marinated Chicken
  • 11/2 teaspoons ground cumin
  • 1teaspoon ground coriander
  • 3/4 teaspoon ground ginger
  • 1teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 6 ounces plain nonfat yogurt
  • 4 boneless, skinless chicken breasts, about 4 ounces each
  • 1teaspoon olive oil
  • Dipping Sauce
  • 1/4 cup minced fresh cilantro
  • 1/4 cup sliced green onions
  • 1 tablespoon lime juice
  • 1clove garlic, minced
  • 1/2 cup plain low-fat yogurt
  • Salt and freshly ground pepper
  1. Place all spices (cumin through kosher salt) in a shallow dish and mix thoroughly. Place yogurt in a separate shallow dish. Rub chicken pieces with 1 teaspoon oil, then coat each side with spice mixture. Season with salt and pepper. Dip in yogurt to coat. Place chicken in a glass dish, cover, and refrigerate overnight.
  2. To make dipping sauce, place all ingredients in a bowl and mix thoroughly. Chill for 2—3 hours.
  3. Preheat a grill pan or stovetop grill to medium-high (you can also use the broiler). Cook chicken for 7—10 minutes per side, until juices run clear. Serve with dipping sauce on the side; garnish with green pepper and red onion slices.