Tandoori-Style Chicken

 

8

boneless skinless chicken breast halves (2 pounds)

1/2

teaspoon water

1/4

teaspoon ground mustard

1

cup plain yogurt

1/4

cup lemon juice

1 1/2

teaspoons salt

1 1/2

teaspoons paprika

1/2

teaspoon ground cardamom

1/2

teaspoon each red and yellow food color, if desired

1/4

teaspoon ground ginger

1/4

teaspoon ground cumin

1/4

teaspoon crushed red pepper

1/4

teaspoon pepper

1

garlic clove, crushed

• 1 Place chicken in glass or plastic bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.
• 2 Cover and refrigerate at least 12 hours but no longer than 24 hours.
• 3 Heat oven to 375ºF. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches.
• 4 Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemon slices if desired.