Tandoori Chicken

Tandoori Chicken

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    2 cloves garlic, minced 1/2 teaspoon salt
    1 tablespoon sliced ginger root 1/4 teaspoon Pepper
    1/4 cup chopped onion 3 tablespoons fresh lemon juice
    1 teaspoon Dijon mustard 1 1/2 cups nonfat yogurt
    1/4 teaspoon cardamom 8 boneless, skinless chicken-breast halves
    1/4 teaspoon coriander


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    • 1

      Combine all ingredients except the chicken. (May be done in a food processor, mincing garlic and ginger first.)

    • 2

      Pour mixture over chicken breasts.

    • 3

      Marinate in refrigerator for at least 24 hours.

    • 4

      Place chicken, with marinade, in a shallow baking pan.

    • 5

      Bake at 375 degrees F for 40 minutes or until chicken is fully cooked.

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