Tandoori Chicken

• 1 lb boneless skinless chicken breast
• 1 cup plain yogurt (greek yogurt is my personal favorite)
• 1 tablespoon lemon juice
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, minced
• 2 teaspoons ground coriander
• 1 12 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 14 teaspoon ground chili pepper

1. Mix all the ingredients except the chicken in a medium bowl, set aside.
2. Make three or four 1/4 inch cuts on both sides of every piece of chicken.
3. In three inch baking dish put a thin layer of the marinade, place a few pieces of chicken on to the marinade and cover with more marinade.
4. Repeat until all pieces are covered in marinade.
5. Cover dish with cling wrap and place in refrigerator over night (no less than 4 hrs).
6. preheat oven to 375.
7. Cook chicken for 45 - 60 minutes in a covered dish.
8. Serve with rice (Basmati or Jasmine are personal favorites).

chicken breast, yogurt, lemon juice, fresh ginger, garlic, ground coriander, paprika, ground cumin, salt, ground chili pepper

Taken from www.food.com/recipe/tandoori-chicken-439525 (may not work)