Ingredients:

  • 1.5 lb boneless, skinless chicken breasts
  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tbsp vegetable oil
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the chicken breasts dry with paper towels. Using a sharp knife, make 3-4 shallow slits (about 1/2 inch deep) across the top of each breast.
  2. In a mixing bowl, whisk together the Greek yogurt, lemon juice, vegetable oil, red chili powder, garam masala, turmeric, cumin, coriander, salt, and black pepper until a smooth paste forms.
  3. Coat the chicken thoroughly, massaging the marinade into the slits. Place the chicken in a sealed bag and refrigerate for at least 4 hours.
  4. To cook in an air fryer: Preheat to 380°F (193°C). Cook for 12-15 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
  5. To cook on a grill: Preheat to medium-high and lightly oil grates. Grill for 6-8 minutes per side until charred and internal temperature reaches 165°F (74°C).