Tandoori curry chicken marinade

By Abbey Sharp
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SERVES
2
 TO
4
TOTAL TIME

Ingredients

  • 1 cup plain Greek yogurt
  • 1 lemon (to be juiced)
  • 2 tablespoons curry powder
  • 1 tablespoon grated ginger
  • 1 clove garlic minced
  • 3 tablespoons canola oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound skinless boneless chicken breasts

Directions

  1. Mix the marinade ingredients in a large freezer bag set into a bowl. Add one pound skinless boneless chicken breasts. Squeeze out all of the air and seal. Freeze for up to three months.

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