In a small bowl, combine garam masala, curry powder, paprika and cayenne. Heat a small dry skillet for 1 minute over medium heat. Add spice mixture and cook, stirring for 1 minute or until spices become fragrant. Immediately transfer spices to a medium mixing bowl and let cool.
Add garlic, ginger, lemon juice, honey and yogurt to bowl with spices and whisk together until well combined.
Rinse chicken and pat dry with paper towels. Using a sharp knife, make 3 diagonal slits 1/4-inch deep into top of each chicken breast. Add chicken to bowl with spice-yogurt mixture and toss until chicken is thoroughly coated. Cover bowl with plastic wrap and place in refrigerator to marinate for a minimum of 30 minutes or up to 12 hours.
Meanwhile, prepare rice according to package directions, set aside. Make the Herbed Yogurt Sauce: In a small bowl, whisk together all ingredients and refrigerate for at least 15 minutes before serving.
Preheat oven to 425˚F. Remove chicken from marinade and place breasts on a rack inside a roasting pan. Sprinkle chicken evenly with salt. Bake for 25 to 30 minutes, flipping chicken once halfway through baking time, or until internal temperature of thickest breast is 165˚F. Serve warm with rice and Herbed Yogurt Sauce.
Serving Size: 5 oz chicken, 3/4 cup brown rice, 2 tbsp sauce
A traditional Indian dish, Biryani is typically made with basmati rice and layered with spiced chicken before baking. In this recipe, we’ve swapped the rice for Kamut for added texture, and skipped the layering step to save time – all while keeping its classic, aromatic flavorings. We suggest getting a head start on cooking the Kamut in Step One before chopping or measuring your other ingredients. To reduce cooking time, you can also soak Kamut overnight in water.