Last year, I marinated some chicken with yogurt and Indian-tasting spices (e.g., cumin, tumeric, coriander, red or cayenne pepper, ground ginger), and the meat turned out really tasty and tender. Since then, I’ve been wanting to experiment again with marinating chicken in yogurt. Something about being rewarded for planning ahead appeals to me. When I was left with a small amount of TJ’s French Village yogurt – not enough to constitute an entire breakfast by itself, but not so little that I would add it to another meal – I had the perfect opportunity.
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