- 2 cups plain yogurt
- 3 tablespoons garam masala
- 2 pounds boneless, skinless chicken breasts
- 6 pita breads
- Preheat grill for medium heat.
- In a large bowl, mix yogurt and tandoori spice. Reserve 1/2 cup for basting. Add chicken to remaining sauce, and marinate in the refrigerator for 1 hour.
- Brush oil over grate to prevent sticking, and place chicken on the grill. Cook chicken for 5 to 6 minutes per side, basting with reserved yogurt marinade frequently. Serve hot.