Recipe Cache

via culinary culture

Ingredients
2 boneless skinless chicken breasts

2 cups of whole greek yogurt, divided
2 Tbs turmeric
1 Tbs curry powder
1 teaspoon cayenne pepper
2 teaspoons kosher salt
1/4 red onion, finely diced
2 Tbs minced cilantro
1/2 lemon, juiced
1 teaspoon paprika
1 teaspoon kosher salt
2 pieces of naan
 
1.  Marinate the Chicken Breasts:

Combine 1 cup of yogurt, turmeric, curry powder, cayenne pepper, and salt in a small bowl.
Pat the chicken breasts dry with paper towels and slather on the yogurt marinade. Marinate for 30 minutes.
Meanwhile, preheat the oven to 350 degrees, and make the raita.

2.  Make the Raita:
Combine 1 cup of yogurt, red onion, cilantro, lemon juice, paprika, and salt. Adjust seasoning to taste. Cover and refrigerate until ready to serve.

3.  Cook the Chicken:
Wrap the chicken breasts in foil and bake for 25 minutes. Let rest for 10 minutes (in foil) before serving.

4.  Warm the Naan and Prepare Garnish:
Wrap the naan in foil and warm in the oven for 5 minutes.
Prepare any additional garnish like sliced red onion and diced tomatoes.

5.  Plate and Serve:
Spoon a heaping tablespoon of the raita onto the warm naan. Top with the warm chicken breast and its juices. Add an additional spoonful of raita and garnish.

Enjoy!