Tandoori Chicken - cooking recipe

Ingredients

3 whole chicken breasts (1 lb. each), split and skin removed
3 Tbsp. freshly squeezed lemon juice
1 c. (8 oz.) plain low-fat yogurt
1 Tbsp. grated peeled fresh ginger root
1 Tbsp. paprika
1 1/2 tsp. finely minced garlic
1 1/4 tsp. each: ground coriander and ground cumin
3/4 tsp. ground red pepper (cayenne)

Preparation

With a small sharp knife, cut 1/2-inch deep slits about 1 inch apart in chicken.
Put chicken in a 1-gallon size food storage bag or large bowl.
Add lemon juice; toss chicken to coat with juice. Mix yogurt, ginger root, paprika, garlic, coriander, cumin and ground red pepper in a small bowl.
Pour into bag or bowl with chicken.
Close bag and turn to coat chicken, rubbing marinade into slits, or use your hands to coat chicken.
Refrigerate at least 6 hours, but preferably overnight.