Ingredients:
• 1 tablespoon lemon juice
• 1/3 cup Greek yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri chili powder
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1 pound chicken breast, cubed
• Combine all the ingredients in a bowl or a zip-top bag.
• Add your chicken pieces and toss until completely coated.
• Let the chicken to marinate for at least 1 hour and up to 24 hours.
Tip: you can freeze the chicken directly in the Curry Marinade.
For the best taste and texture, use the frozen marinated chicken within 2 to 3 months.
Thawing Process: Thaw the bag in the refrigerator for 12 to 24 hours before cooking. The marinade might look slightly separated when thawed, but a quick stir or shake will bring it right back together.
