Boneless chicken breast 1.5-2 lbs.
Red onions 2
Bell pepper 2 large
Tomatoes 4 large
Red chili powder 1 tbsp.
Salt 1 tbsp.
Crushed garlic 2 tbsp
Crushed ginger 1 tbsp
Corriander powder 1 tbsp
Cumin powder 1 tbsp
Lemon Juice 2 tbsp.
Soy sauce 1/2 cup.
Yogurt 1/2 cup

Method:

• Prepare marinade:
• In a large bowl, combine yogurt, soy sauce, lemon juice, red chili powder, salt, crushed garlic, crushed ginger, corriander, and cumin - and mix well
• Cut bonless chicken breast into squares (roughly 2 inches x 2 inches)
• Add chicken to the marinade and set aside for 1 to 2 hours
• Cut onions into four pieces each
• Cut tomatoes into four pieces each
• Cut bell pepper into square slices (remove the seeds)
• Preheat oven to 450 degrees
• Remove chicken cubes from marinade and put in a baking pan
• Cover with foil and bake for 30 minutes
• Check to see if chicken juice is running clear - if not, bake for additional 15 minutes
• Remove foil, add tomatoes, onions, and bell pepper and broil on low heat for 15 minutes (or longer if desired) to brown the chicken and dry excess water
• Serve with steamed or brown rice, naan, or garlic bread