Tandoori-Spiced Chicken

This is an Asian recipe one of the famous around the globe. You must give it a try!
For this remember you shouldn't give chicken bosoms a chance to marinate for a considerable length of time. Chicken bosoms are normally delicate, so marinating basically includes season. You needn't bother with the saline solution of marinade to separate the protein. It's best to pick intense fixings and abstain from splashing the sensitive meat in acidic fluids for a really long time—it might wind up stringy and extreme. This formula calls for four chicken bosom parts (two aggregate bosoms), so in the event that you intend to add more chicken to the formula, make sure to twofold the flavors also. To eliminate cooking time on a bustling night, you could pound your chicken to be somewhat more slender.

Ingredients
1/2 cups plain 2% reduced-fat Greek yogurt

2 tablespoons grated onion

1 tablespoon grated peeled fresh ginger

1 tablespoon canola oil

1 teaspoon ground cumin

1/2 teaspoon ground red pepper

1/4 teaspoon ground turmeric

3 garlic cloves, minced 4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt Cooking spray

How to Make It
Step 1
Combine first 8 ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

Step 2
Place a small roasting pan in oven. Preheat broiler to high. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt. Place chicken on preheated pan coated with cooking spray. Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes.