| 8 | boneless skinless chicken breast halves (2 pounds) |
| 1/2 | teaspoon water |
| 1/4 | teaspoon ground mustard |
| 1 | cup plain yogurt |
| 1/4 | cup lemon juice |
| 1 1/2 | teaspoons salt |
| 1 1/2 | teaspoons paprika |
| 1/2 | teaspoon ground cardamom |
| 1/2 | teaspoon each red and yellow food color, if desired |
| 1/4 | teaspoon ground ginger |
| 1/4 | teaspoon ground cumin |
| 1/4 | teaspoon crushed red pepper |
| 1/4 | teaspoon pepper |
| 1 | garlic clove, crushed |
Method
- Place chicken in glass or plastic bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.
- Cover and refrigerate at least 12 hours but no longer than 24 hours.
- Heat oven to 375ºF. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches.
- Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemon slices if desired.
No comments:
Post a Comment