serves: 2 (original recipe was doubled to serve four)cook time: 15 minutes (quick to make, but has to marinade for at least 30 minutes)
1/4 cup plain yogurt
2 pieces fresh ginger (about the size of quarters; no need to peel)
2 cloves garlic
1/2 teaspoon garam masala
1/2 teaspoon coarse kosher or sea salt
1/2 teaspoon paprika
1/4 teaspoon cayenne
3/4 pound chicken (try paneer for vegetarian version!)
Pour yogurt, ginger, garlic, garam masala, salt, paprika, and cayenne into a small blender or food processor. Blend until it forms a smooth paste. Place chicken (I cut mine into cubes for kabobs) in a bowl and cover with the spiced yogurt. Refrigerate the covered chicken for at least 30 minutes (or overnight).
After the chicken has had time to marinade, preheat the oven to 450°F or turn on the grill. Grill or bake chicken until it is cooked thoroughly. And your done! It's so simple and tasty. I served mine with whole grain rice.