This recipe is used numerous times during the summer months. Using yogurt as a marinade is a typical technique in Pakistan and India to tenderize the meats and I have noticed that yogurt also makes a great vehicle for the spices to infuse in the meats, which really helps with the flavors, once the chicken is grilled; no more dry and bland chicken!
4 Boneless, skinless chicken breasts
4 Teaspoons White Jasmine Tandoori Masala
1 Teaspoon salt
1 1/2 Cups plain yogurt
1 Teaspoon garlic, minced
1/2 Teaspoon ginger, minced
1 Cup fresh cilantro
Beat the yogurt in a large bowl so it is smooth, add the Tandoori Masala, salt, garlic, ginger and cilantro. Make slits in the chicken breasts with a sharp knife. Marinate the chicken in the yogurt mixture. Cover and leave in the refrigerator for 2-3 hours. Remove excess marinade from the chicken and place on heated grill. When both sides are done serve with a side salad and rolls.