Ingredients
- 4 Chicken Breast (boneless & skinless)
1 Cup plain low fat yogurt
2 tsp. Garam Masala OR Greek Seasoning (Recipes to follow - both seasonings can be purchased in the grocery store)
2 tbsp. fresh grated ginger root (omit for greek recipe)
1 Lemon, juiced
- GARAM MASALA SPICE - (borrowed from a fellow sparkperson, JACE520. Thanks!!)
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
Yield: Makes about 1/2 cup
- GREEK SEASONING BLEND-
1 tsp. salt
2 tsp. dried oregano
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. black pepper
1 tsp. dried parsley flakes
1/2 tsp. cinnamon
1/2 tsp nutmeg
1 tsp. cornstarch
1 tsp. beef flavored bouillon granules (iuse gluten free)
Combine all ingredients; store in an airtight container. Serve with steaks, pork chops, chicken lamb, or fish. Yield: makes 1/4 cup.
Description
This Recipe Is So Simple And Delicious, Just Change The Spices To Give It An Indian Or Greek Influence! *You Can Also Substitute The Garam Masala For Greek Spices, This Will Make A
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