Stir together yogurt, onion, and garlic in a shallow dish.
Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon, and cloves. Add chicken and coat well. Refrigerate for at least 2 hours. Overnight works best.
Preheat oven to 500 F. Coat a wire rack with cooking spray (I use coconut oil)and set it over a foil covered baking sheet. Place the chicken on the prepped rack.
Bake the chicken until browned and no pink remains. Serve hot with roti or rice, serve over a garden salad, quinoa, or add to a wrap. Endless possibilities to serve up this great dish.
Recipe Notes
Make Ahead Tip: Marinate the chicken overnight (step 1)
Nutrition Facts
Serving Size 1
Servings Per Container 4
Amount Per Serving
Calories 152Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat g
Cholesterol 72.5mg24%
Sodium 87.2mg4%
Total Carbohydrate 5g2%
Dietary Fiber .4g2%
Sugars 2.5g
Protein 20.8g42%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.