Tandoori Chicken

source: Indian Restaurant Menu Recipes

Serves 4.

4 boneless, skinless chicken breasts (1 lb)
1 cup thick yogurt
2 tbsp tandoori spice mix
2 tsp ground coriander seeds
1 tsp paprika
1 tsp turmeric
1 tbsp lemon juice
1/2 tbsp salt
2 cloves garlic

• Wash and dry the chicken. Make deep cuts into the chicken with a small sharp knife. Arrange in a single layer in a roasting pan, either non-stick or lined with foil. Brush the foil with oil.
   
• Mix the yogurt with all the spices and the lemon juice. Crush the salt and garlic together in a little dish with the back of a spoon. Add to the yogurt mixture.
   
• Spread the mixture thickly over the chicken, getting deep into the cuts. Cover loosely with foil and marinate for 8-10 hours in the refrigerator. Bring back to room temperature before finishing.
   
• Remove the foil and roast 45-60 minutes in a preheated oven at 350F. When ready, parts over the chicken will look charred. If not cooked through, re-cover and roast another 20 minutes.
   
• Serve with bread and vegetables. 

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