Tandoori Chicken

• 2/3 cup plain low-fat yogurt
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon grated peeled fresh ginger
• 3 tablespoons lemon juice
• 2 teaspoons ground coriander seeds
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cloves
• 3 garlic cloves, minced
• 2 chicken breast halves (about 2 pounds, skinned
• 2 chicken leg quarters (about 2 pounds), skinned
• Cooking spray
• 1/2 teaspoon salt
• 4 lemon wedges
• Fresh parsley (optional)

1. Combine the first 13 ingredients in a large zip-top plastic bag; seal bag, and shake to coat. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove the chicken from bag, discarding the marinade.
2. Preheat oven to 500u0b0.
3. Place chicken on a broiler pan coated with cooking spray; sprinkle with salt. Bake at 500u0b0 for 25 minutes or until done. Serve with lemon wedges; garnish with parsley, if desired.

yogurt, ground cumin, paprika, fresh ginger, lemon juice, ground coriander seeds, ground cardamom, ground red pepper, black pepper, ground cloves, garlic, chicken, chicken, cooking spray, salt, lemon wedges, parsley

Taken from www.myrecipes.com/recipe/tandoori-chicken-0 (may not work)