Ingredients
4
4 servings
- •2 cups plain yogurt
- •2 tablespoons tomato paste
- •2 tablespoons lemon juice
- •1 (1 inch) piece fresh ginger, chopped
- •4 cloves garlic, minced
- •2 teaspoons ground cumin
- •2 teaspoons ground coriander
- •2 teaspoons curry powder
- •½ teaspoon paprika
- •4 (5 ounce) skinless, boneless chicken breasts, cubed
- •bamboo skewers, soaked in water for 30 minutes
- •3 tablespoons butter, melted
Instructions
- Mix yogurt, tomato paste, lemon juice, ginger, garlic, cumin, coriander, curry, and paprika together in a glass or ceramic bowl. Refrigerate for 8 hours or overnight.
- Add chicken to the marinade, cover, and refrigerate for at least 4 hours.
- Bring chicken to room temperature, 15 to 20 minutes. Skewer on bamboo skewers and place on a baking sheet.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until chicken is no longer pink in the center, 20 to 35 minutes, drizzling with melted butter during the last 5 minutes of cooking.
Nutritional Facts
Per 4 servings
- Calories: 336
- Carbohydrate: 14g
- Fat: 15g
- Fiber: 2g
- Protein: 37g
- Sugar: 10g
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