Exciting yogurt marinate

In Indian food, yogurt plays a big role in many aspects. I like the way yogurt is combined with herbs the Indian way. I decided to try out some possibilities. So I decided to make a yogurt marinate for chicken tender. Chicken tender is to me one of the hardest to get tender result after cooking. So lets see whether the enzymes in yogurt can do a miracle.


Recipe: Broiled chicken tender in yogurt marinate


Ingredients:
- 3 oz plain non-fat yogurt
- 2 teaspoons (tp) ground lemon peel and dill mix
- 1/2 tp onion powder
- 1 tp basil
- dash of cumin
- 1 tablespoon (TB) salad oil
- 1/2 lb chicken tender, sliced to 1/4" thick


Procedure:
1. Mix all marinate ingredients in a flat pan big enough to fill the chicken tender without overlapping. Lay chicken tender flat on pan, on top of a layer of marinate. Then cover the top of chicken with another layer of marinate. Let sit in the fridge for 4-6 hours. If the marinate is to be cooked, leave the pan out of fridge 1 hour before cooking to let marinate warm to room temperature.
2. At cooking time, scrub off excess marinate to leave a thin coating on chicken. Set oven to broil at 450F. Place chicken on a rake with drip pan on the top rake of the oven. Broil each side for 5 minutes.
3. If there is a lot of marinate left, heat marinate with 1 TB salad oil in a sauce pan on low to med-low heat. Stir frequently until boil. As a better alternative, mix a sauce using the same seasonings for marinate and serve as a cold dip with the chicken.

The chicken does have a nicer texture! The yogurt marinate also gives it a thin coating that's rather flavorful. Good experiment.