Tandoori Style Chicken

Servings: 4 | Serving size: 1 chicken breast with sauce

Cooking Time: 60 Minutes

This recipe can easily be multiplied but will need to be baked in multiple pans. Leftovers keep well for about 48 hours in the fridge.

Serve with Brown Rice and a vegetable such as Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus.

Ingredients

• 1 Tbsp. paprika
• 1 Tbsp. turmeric
• 1 Tbsp. ground cumin
• 1 tsp. ground cardamom
• 1/2 tsp. salt
• 1 Tbsp. garam masala
• 1/2 tsp. fresh ground black pepper
• 4 4-ounce boneless, skinless chicken breasts
• 2 cups non-fat yogurt
• 1 large onion (minced)

Mix together the paprika, turmeric, cumin, cardamom, salt, garam masala and black pepper in a large bowl.

Score the chicken breasts lightly with the tip of a knife in a large diamond pattern.

Place the chicken breasts in the bowl with the spices and toss to coat thoroughly.

Add the yogurt and minced onion to the bowl and stir the chicken breast / spice mixture until the spices are well blended into the yogurt.

Cover and refrigerate at least 6 hours.

Preheat the oven to 300°F.

Line a 9 x 13 oblong Pyrex dish with foil and place the chicken breasts on top of the foil.

Cover with the yogurt and onion mixture.

Bake for 50 minutes.

Serve.