Spices

In a jar or small container, combine the garlic, ground ginger, garam masala, turmeric, salt, cumin, and ground coriander. Cover and set aside for another day.

Chicken Marinade

In a small bowl, combine cumin, coriander, turmeric, garam masala, and yogurt. Stir together.
Chunk the chicken tenders into small, bite sized pieces. Add to a gallon sized baggy. Put the palm of your non-cutting hand on the top of the chicken breasts. Using your best judgement, insert a very sharp knife about halfway horizontally into the breast and slowly slice through the breast until you’ve halved it. Place in the baggy with the chicken chunks.
Add the spiced yogurt to the chicken and cover all the chicken well with the yogurt. Place the baggy in a bowl to avoid leaks and refrigerate.

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