Baked Tandoori Chicken

BAKED TANDOORI CHICKEN

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INGREDIENTS:
1 cup fat free yogurt
1 small onion, coarsely chopped
4 garlic cloves
1 1/2 piece ginger root, peeled and coarsely chopped
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. ground cinnamon
1/4 tsp. ground clove
1/4 tsp. ground mace
1/4 tsp. grated nutmeg
2 Tbsp. canola oil
Juice of 1/2 lemon (2 to 3 Tbsp.)
2 whole chicken breasts, split and skinned  

DIRECTIONS:
Preheat oven to 375 degrees. In blender or food processor,
combine yogurt, onion, garlic and ginger; puree. Add
coriander, cumin, turmeric, cinnamon, cloves, mace, nutmeg,
oil and lemon juice; blend.  

Cut 2 slits in each piece of chicken, slashing it along the
grain to make slit 2 to 3 inches long and almost but not
completely into bone. Place chicken in plastic bag or a
glass, stainless steel or plastic container large enough to
hold the pieces in one layer. Pour yogurt mixture over the
chicken and rub to be sure it coats the meat on all sides.
Marinate chicken in refrigerator one hour to overnight.  

Arrange chicken in one layer in shallow baking dish. Bake
until juices run clear when breast is pierced with knife at
its thickest point and no pink shows in center, 35 to 45
minutes, depending on the size of breasts. Serve, accompanied
by cooked basmati rice and a green salad.  

Options:Let the chicken cool and use to make an Indian
chicken salad, with green peas, mango, scallions and cooked
rice in a yogurt dressing with chutney.  

Cooking for Two: Halve the recipe, or use the leftover
chicken to make a salad or soup.  

Yield: 4 servings

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