Tandouri Chicken(Silver Bowl Winner 1994)

• 2 boneless chicken breast halves, skinned
• 1 c. plain yogurt
• 1 1/2 Tbsp. oil
• 1 - 2 garlic cloves, minced
• 1/2 - 1 Tbsp. cumin
• 1/4 tsp. cardamon
• 1/8 - 1/4 tsp. ground cloves (optional)
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 - 1/2 tsp. crushed red pepper flakes
• juice of one lemon
• 2 c. prepared wild rice

1. Rinse and dry chicken breasts.
2. Score each breast two or three times on each side.
3. Combine other ingredients (except rice) in a bowl.
4. Note:
5. Chicken may be allowed to marinate in mixture overnight.
6. Brush chicken with sauce.
7. Place on grill or in broiler.
8. Cook, covered; turning and basting every 5 to 10 minutes until juices run clear.
9. Serve chicken on rice.

chicken breast halves, plain yogurt, oil, garlic, cumin, cardamon, ground cloves, salt, pepper, red pepper, lemon, wild rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052615 (may not work)