Chicken Tandoori

• 6 ounces chicken breasts (cut into thirds length-wise)
• 18 teaspoon salt (kosher)
• 18 teaspoon fresh ground pepper
• 1 teaspoon minced garlic
• 3 tablespoons canola oil
• 12 pint plain yogurt
• 3 tablespoons curry powder
• 1 teaspoon tomato paste
• 2 ounces water or 2 ounces vegetable stock
• 2 ounces honey
• 14 teaspoon red pepper flakes
• 1 teaspoon ground ginger (but freshly grated is better)
• 14 cup minced garlic
• 1 teaspoon chopped cilantro leaf (fresh)

1. Preheat oven to 400 Rinse the Chicken Breast in cool water and pat dry.
2. degrees.
3. Place in bowl and rub with salt, pepper, garlic and olive oil.
4. Wash and dry hands.
5. In a second bowl, combine remaining ingredients and whisk to a sauce consistency.
6. Add more water or stock as needed.
7. Taste.
8. Pour half of the marinade over chicken breast pieces.
9. Allow at least 5 minutes to absorb flavors.
10. Discard.
11. Reserve remaining marinade for use as dipping sauce.
12. On a parchment-lined sheetpan, place the coated chicken pieces at least one inch apart and roast in oven for 10-15 minutes (or when checked with a thermometer, reads:155-165 degrees).
13. When serving place on small plate or saucer, drizzle with marinade from second bowl.
14. Garnish with chopped cilantro.

chicken breasts, salt, ground pepper, garlic, canola oil, yogurt, curry powder, tomato paste, water, honey, red pepper, ground ginger, garlic, cilantro leaf

Taken from www.food.com/recipe/chicken-tandoori-437431 (may not work)