Serves 4

1 tablespoon fresh lemon juice, plus more for serving
1 tablespoon freshly minced garlic
1/2 teaspoon kosher salt
1/2 cup plain yogurt (preferably whole milk)
2 teaspoons ground coriander
1 1/2 teaspoons curry powder (I used garam masala)
1/2 teaspoon ground ginger
1/4 teaspoon cayenne
1 lb boneless, skinless chicken breasts
2 tablespoons unsalted butter, melted
1/4 cup chopped fresh cilantro

Arrange an oven rack 8 inches away from the broiler element. Line a broiler pan or cookie sheet with aluminum foil.

In a large bowl, combine 1 tablespoon lemon juice with the garlic and salt. Let sit for 1 minute. Stir in
the yogurt, coriander, curry, ginger, and cayenne. With a sharp knife, cut 3 or 4 long slits about 1/2 inch
deep into each piece of chicken. Add the chicken to the spiced yogurt, tossing to thoroughly
coat. Cover and refrigerated to marinate for up to 12 hours (you want atleast a few hours of marinating).

Heat the broiler. Arrange the chicken pieces on the foil-lined sheet in a single layer without touching. Discard
any remaining marinade. Broil until the chicken is nicely browned and crisp in places, about 10 minutes. Turn
the chicken pieces over, and continue to broil until the juices run clear when the chicken is pierced and an
instant-read thermometer inserted into the thickest part registers 165°F, about 8 minutes more. If some pieces
cook more quickly than others, move them to the perimeter of the pan.
Drizzle the chicken with the melted butter and a few drops of lemon juice. Sprinkle with cilantro, and serve immediately.Serve with rice.