Cilantro Sauce, adapted from https://www.splendidtable.org/recipes/cilantro-chutney
1bunchcilantroapprox. 2 ounces, washed
½jalapeñoseeds removed and coarsely chopped, optional
2tbsp.fresh gingerpeeled and coarsely chopped
3tbsp.lemon juicefreshly squeezed
3tbsp.extra-virgin olive oil
For the Yogurt Marinated Chicken
In a medium bowl, combine yogurt, olive oil, lemon juice, minced garlic cloves, grated ginger, garam masala, turmeric, cayenne, salt and pepper.
Score top of each chicken breast 3 times, about half an inch deep. Toss the chicken in the marinade coating each piece well.
If preparing chicken for freezing, put chicken breasts and marinade in a large FoodSaver® Vacuum Sealer bag. Wipe clean any marinade that might be at the top of the bag before sealing bags with the FoodSaver® Vacuum Sealing System. Follow FoodSaver® Vacuum Sealing System instructions for proper bag sealing.
When ready to cook the chicken, pre-heat oven to 375F. Remove chicken from the marinade and discard the yogurt mixture.
Place chicken onto a baking pan or baking dish and bake for approximately 25 minutes or until chicken is done. It's a good idea to start checking the chicken after 20 minutes. The chicken should be opaque all the way through. If using an instant-read thermometer, insert it into the center of the breast, if it reads at least 165°F, then the chicken breasts are done.
For the Turmeric Basmati Rice
Bring 1-¾ to 2 cups of water to a boil.
Rinse basmati rice under cold water.
Add butter, turmeric, salt and rice to boiling water, stir and cover pot. Reduce heat and cook according to length of time indicated on package directions.
For the Cilantro Sauce
Add all ingredients except olive oil in blender jar, Blend at medium speed and slowly add olive oil. Blend until smooth.
Sauce can be stored in the refrigerator for up to 3 days.
If you don't anticipate needing 4 chicken breasts at one time, you can divide the breasts into two FoodSaver® Vacuum Sealer bags. This way, you only cook as much as you need.