Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 8 \N | Boneless skinless chicken |
| \N \N | Breast halves |
| 3 tablespoons | Lemon juice |
| ½ teaspoon | Salt |
| 1 tablespoon | Ginger root -- chopped |
| 3 \N | Cloves garlic -- chopped |
| 1½ teaspoon | Ground cumin |
| 1 teaspoon | Red pepper powder |
| 2 tablespoons | Paprika |
| 1 teaspoon | Ground coriander |
| 2 tablespoons | Paprika |
| ¾ cup | Plain yogurt |
| \N \N | Canola oil spray |
| \N \N | Lemon slices -- to garnish |
With a sharp knife, make short slashes in the chicken about ½" deep and 1" apart. Rub the chicken with lemon juice and salt. Place chicken in a shallow dish. In a mini food processor or blender combine the ginger and garlic, adding 1 tbsp of water to make a smooth paste. Add the cumin, red pepper powder, paprika, coriander and cardamom. Add the yogurt and blend to a smooth paste. Do not overprocess. Place the chicken in a shallow dish. Rub the marinade for 4 hours or overnight in the fridge. Remove the chicken from the refrigerator. Preheat the oven to 500. Lightly spray the chicken with oil and place on a wire rack in a large, shallow roasting pan.
Cook the chicken for 15 to 20 minutes. Garnish with lemon slices.
153 calories and 2 grams fat.
Recipe By : Indian Light Cooking From: Meg Antczak Date: 07-30-95 (20:32) (159) Fido: Cooking