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Tandoori Style Chicken
8 boneless skinless chicken breast halves (2 pounds)1/2 teaspoon water1/4 teaspoon ground mustard1 cup plain yogurt1/4 cup lemon juice1-1/2 teaspoons salt1-1/2 teaspoons paprika1/2 teaspoon ground cardamom1/2 teaspoon each red and yellow food color, if desired1/4 teaspoon ground ginger1/4 teaspoon ground cumin1/4 teaspoon crushed red pepper1/4 teaspoon pepper1 garlic clove, crushed
Instructions
Place chicken in glass or plastic bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade. Cover and refrigerate at least 12 hours but no longer than 24 hours. Heat oven to 375?F. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches. Bakeuncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemonslices if desired.Makes 8 Servings
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