BAKED TANDOORI CHICKEN
Source of Recipe
Unknown
List of Ingredients
1 cup fat-free yogurt
1 small onion, coarsely chopped
4 garlic cloves
1 piece ginger root, peeled and coarsely chopped
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground clove
1/4 tsp. ground mace
1/4 tsp. grated nutmeg
1 1/2 Tbs. vegetable oil
Juice of 1/2 lemon (2-3 tablespoons)
2 whole chicken breasts, split and skinned
Recipe
In a blender or food processor, combine the yogurt, onion, garlic, and ginger and puree together. Add the coriander, cumin, turmeric, cinnamon, cloves, mace, nutmeg, oil and lemon juice, and blend.
Cut 2 slits in each piece of chicken, slashing it along the grain to make a slit 2 to 3 inches long and almost but not completely into the bone. Place the chicken in a plastic bag or a glass, stainless steel or plastic container large enough to hold the pieces in one layer.
Pour the yogurt mixture over the chicken and rub to be sure it coats the meat on all sides. Marinate the chicken in the refrigerator one hour to overnight.
Preheat the oven to 375 degrees F. Arrange the chicken in one layer in a shallow baking dish. Bake until the juices run clear when a breast is pierced with a knife at its thickest point and no pink shows in the center, 35-45 minutes, depending on the size of the breasts. Serve, accompanied by cooked basmati rice and a green salad.
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