Chicken Afghani

Ingredients needed for preparing Afghani Chicken
2 large cloves garlic
1/2 teaspoon salt2 cups plain whole-milk yogurt
4 tablespoons juice and pulp of 1 large lemon
1/2 teaspoon cracked black pepper
2 large whole chicken breasts

How to prepare Chicken Afghani?
Mash salt and garlic flakes together to get a smooth paste.
Add curds, lemon juice and pepper to the mashed garlic and mix well.
Remove the skin and the fat from the chicken breasts. separate them into halves. You can bend each chicken breast backwards to break the bone so that the piece lies flat.
Add to the curd mixture and turn so that the pieces are well-coated all over.
Cover the bowl tightly and refrigerate an overnight at least, flipping the piece whenever you feel like.
Just before you decide to cook the chicken piece remove the extra marinade by wiping it. Only a thin film should be there. Broil or grill for about 6-8 minutes per side. If it is not cooked throughly grill it a little more so that it is completely done.
The meat will be golden brown but see that it does not char or get burnt.

Point to Note: 
Long, slow marinating in garlic mixed with curds, tenderizes, moistens and adds deep flavour, so that you end up with skinless grilled chicken that's as delicious.
Serve with soft pita or Roti Naan along with fresh curds.