Tandoori Chicken Breasts
1/2 cup non-fat plain yogurt (you can use tofu as well)
2 teaspoons lemon juice
2 teaspoons oil
1 teaspoon curry powder
3/4 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon ginger
1/8 teaspoon cinnamon
1/8 teaspoon ground red pepper (cayenne)
2 boneless skinless chicken breast halves
In shallow glass dish, combine yogurt, lemon juice and oil; blend well. Add all remaining ingredients except chicken breast halves; blend well. Add chicken; turn to coat. Cover; refrigerate 30 to 60 minutes to marinate.
Line 15×10x1 inch baking pan with foil; spray foil with non-stick cooking spray. Remove chicken from marinade; place in foil lined pan. Discard any marinade.
Broil 4 to 6 inches from heat for 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once.
2 servings
