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Prep 10min
Total12hr55min
Servings8
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Ingredients
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
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Steps
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 375°F. 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.
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Entertain your friends with this typical northern Indian meal when you serve it with traditional condiments, such as coconut, raisins, peanuts and chopped hard-cooked egg.
If you have extra chicken breast halves, store them tightly wrapped to keep them from drying out.
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Nutrition Facts
Serving Size:1 Serving
Calories
160
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
75 mg
Sodium
530 mg
Potassium
310 mg
Total Carbohydrate
3 g
Dietary Fiber
0g
Protein
28 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
4 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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