Tandoori Chicken

The buttermilk marinade transforms these chicken breasts into a deeply flavorful (but not spicy) meal. Serve it with roasted potatoes or rice, or save the starch for dessert and serve Rice Pudding.

Serves 6 to 8.

¾ cup buttermilk or yogurt
¼ cup olive oil
Juice and grated zest of 1 lime
4 to 6 garlic cloves, minced
1 heaping tablespoon finely chopped fresh gingerroot
1 teaspoon chili powder
1 teaspoon turmeric
½ teaspoon ground cumin
6 to 8 boneless, skinless chicken breast halves (about 3 pounds), trimmed of fat and membrane, pounded to an even thickness
1½ teaspoons kosher salt
½ to 1 teaspoon black pepper
1 to 2 tablespoons olive oil

1. Place the buttermilk, oil, lime juice and zest, garlic, chili powder, turmeric, and cumin in a large bowl or in a resealable plastic bag, and mix well. Add the chicken breasts and mix again. Cover or seal, and refrigerate at least 4 hours and up to overnight. (You can freeze it at this point.)

2. Take the chicken out of the marinade and drain it, discarding the marinade. Pat it dry with a paper towel and sprinkle with the salt and pepper.

3. Place in a large nonstick or cast-iron skillet over high heat and when it is hot, add the oil. Add the chicken breasts one at a time, allowing the pan to reheat for 30 seconds between additions. Cook until the chicken is deeply browned and the juices run clear, about 3 to 5 minutes per side, depending on the thickness. You will probably need to cook the chicken in two batches.

4. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)