This chicken is awesome.  It’s super flavorful, easy to whip together, and oh so yummy!  It reminds me a little of the Island Lime and Coconut Chicken I’ve made in the past, but the yogurt in this adds a great slightly tangy taste.  You can throw this in a ziploc bag (double bag, just to be safe) and let it marinade overnight, or make it in the morning and you’ll have an awesome dinner.  I served this with some whole wheat Israeli couscous, but rice, quinoa, roasted or mashed potatoes would all be good options as well.

Burmese Spiced Yogurt Chicken

Serves 6-8

Adapted from Girl Cooks World

• 6 boneless, skinless chicken thighs (about 2 lbs),
• 3/4 cup Greek yogurt
• 3 garlic cloves, minced
• 1 1/2 tsp minced fresh ginger
• 1 tsp salt
• 3/4 tsp turmeric
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground cardamom

Double bag a large ziploc, and place all ingredients inside.  Seal and smoosh (technical term) around to mix all ingredients.  Refrigerate for at least 6 hours.

Preheat oven to 350°F.  Pour chicken/marinade into a 9×13″ pan and bake for about 30 minutes, or until cooked through.