Becky Luigart-Stayner; Melanie J. Clarke
6 servings (serving size: 1 chicken breast half)

Ending 30 days of fasting, Eid ul-Fitr celebrations include an abundance of dishes like this one--full of heady aromas, sweet spices, and lots of flavor. Marinating and cooking the chicken in tangy yogurt keeps it moist, but the yogurt mixture curdles and should be discarded after cooking. Serve the chicken alongside a basmati rice pilaf that's tossed with almonds, raisins, and cumin seeds.

How to Make It

Step 1

Combine yogurt, juice, garlic, 1/4 teaspoon salt, 1/4 teaspoon pepper, cardamom, cumin, cinnamon, and nutmeg in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator overnight, turning bag occasionally.

Step 2

Remove chicken from bag, reserving marinade; pat chicken dry with paper towels. Combine reserved marinade and chicken broth.

Step 3

Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of chicken to pan; cook 1 1/2 minutes on each side or until browned. Repeat procedure with remaining chicken. Return chicken to pan; pour broth mixture over chicken. Bring to a boil. Cover, reduce heat, and simmer 12 minutes or until chicken is done. Place chicken on a serving platter; discard liquid in pan. Sprinkle chicken evenly with parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

StacePay's Review

April 28, 2013
I made this tonight. I did not marinade over 2hours. It was great and I will make this again.

Tomtes's Review

March 30, 2013
Moist and flavorful

Mark33's Review

October 30, 2012
I like with chicken

PinkLadyLA's Review

May 04, 2011
I feel like I must have done something wrong because my final product looked nothing like the picture. It was tender and had some flavor but not as much flavor as I expected based on the ingredients. I'll try it again but quite frankly this was a huge disappointment.

JayshreeN's Review

February 24, 2011

moongirl's Review

February 14, 2011
Don't throw the cooking liquid away! Use it when making chicken stock for a new, different flavor. I used bone in chicken with skin because it is tastier and better for you.

promogal's Review

February 14, 2011
Great weeknight dish. Agree with the others, it's a tad try.

mjmmjk's Review

July 07, 2010
I used breast tenders which seemed to keep the chicken from becoming to dry. But the final product still had little flavor, I think it all got left in the sauce I threw out because it smelled delicious in my kitchen.

TheMcHousehold's Review

December 05, 2009
I was so excited to find this recipe. I was thinking it was going to taste like "Garlic Chicken" but I was taken by surprise. I didn't care for the way everything blended with one another and honestly I felt bad because I served a meal to my family and we all agreed it was nasty.

martharn78's Review

June 15, 2009
I have a real love for Indian food and this was a delight. Full of many different flavors