Tandoori-Style Chicken

By jackiemo

Betty Crocker



PREP TIME 10Min TOTAL TIME 12Hr 55Min SERVINGS 8

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

Preparation

Step 1

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.