Posted: Jan 6, 2007, 12:42 PM CST
Tandoori Chicken
This streamlined version of Indian tandoori cooking couldn't be simpler. Just mix the spice-kissed marinade the night before serving and let the chicken breasts take on its exotic flavors. Then all you have to do is cook the chicken, which you can serve with flatbreads or basmati rice.
Servings: 8
Ingredients:
* 2 cloves garlic, minced
* 1 tablespoon sliced fresh ginger
* 1/4 cup chopped onion
* 1 teaspoon Dijon mustard
* 1/4 teaspoon cardamom
* 1/4 teaspoon coriander
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 3 tablespoons fresh lemon juice
* 1 1/2 cups nonfat yogurt
* 8 skinless, boneless chicken breast halves
Directions:
Combine all the ingredients except the chicken. (This may be done in a food processor; process the garlic and ginger first.) Pour the mixture over the chicken breasts. Marinate in the refrigerator for at least 24 hours. Place the chicken, with the marinade, in a shallow baking pan. Bake at 375 degrees F for 40 minutes or until the chicken is fully cooked.