Tandoori-Style Chicken

 

8

boneless skinless chicken breasts (about 2 1/2 lb)

1/2

teaspoon water

1/4

teaspoon ground mustard

1

cup Yoplait® Fat Free plain yogurt (from 2-lb container)

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

clove garlic, finely chopped

• 1 Place chicken in glass or plastic bowl. In small bowl, mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.
• 2 Cover; refrigerate at least 12 hours but no longer than 24 hours.
• 3 Heat oven to 375ºF. Remove chicken from marinade; place chicken in ungreased 13x9-inch (3-quart) glass baking dish.
• 4 Bake uncovered about 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with lemon slices if desired.