Recipes:
# Tandoori Chicken
## INGREDIENTS
1 cup plain yogurt
½ cup lemon juice
5 cloves garlic, crushed
2 tablespoons paprika
2 teaspoons ground cardamom
1 teaspoon ground ginger
1 teaspoon crushed hot red pepper flakes
6 skinless, boneless chicken breasts (4 ounces each)
**SERVES 6**
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## Make Ahead
Make a three-ingredient casserole. Chop leftover chicken and mix with cooked rice and peas. Bake in a 400°F oven for 15 minutes.
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## VARIATION
Reduce the amount of red pepper flakes to ½ teaspoon or use 1 teaspoon chopped roasted red pepper for a milder flavor.
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### 1
Combine yogurt, lemon juice, garlic, paprika, cardamom, ginger and red pepper flakes in a blender. Process until smooth.
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### 2
Cut slashes in chicken; place in a shallow casserole. Add ½ the yogurt mixture, reserving the remainder. Cover; chill chicken for about 15 minutes.
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### 3
Preheat oven to 400°F. Spray another shallow baking dish with cooking spray. Remove and drain chicken; discard yogurt mixture in dish. Place chicken in prepared dish.
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### 4
Brush chicken with reserved yogurt mixture. Bake for 20 minutes or until juices run clear when meat is pierced with a knife. Serve immediately.
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## Make It Quicker
• To quickly remove garlic skin, place cloves between sheets of waxed paper. Mash with a meat mallet or the flat side of a large knife.
• The juice of about 2 large lemons will yield the ½ cup needed for this recipe. Juice will flow more freely if you roll the lemon on the countertop, pressing firmly with the palm of your hand.
