INGREDIENTS:

1 oz Plain Yoghurt 1-2 tbsp Tandoori Masala
4 halves Bonelss Skinless Chicken Breast
1 tsp Minced Garlic

DIRECTIONS:

You can make pretty good Tandoori Chicken in a regular oven: Mix an 8-oz container of plain yogurt with 1-2 tablespoons tandoori masala; add minced garlic if you like. Put the mixture in a 1-quart baking dish (glass or Corningware, not metal).

Take four halves of boneless skinless chicken breast and cut each half into three pieces. Put chicken pieces in the yogurt mixture so that they are covered with it. Cover the dish with plastic wrap and refrigerate for 24 hours.

To cook the chicken: Cover a cookie sheet with aluminum foil and spray it with no-stick spray or oil it. Heat the oven to 425 degree F. Put the pieces of marinated chicken on the foil-covered pan; pile any extra yogurt stuff on top of the chicken. Bake the chicken for about 20 minutes until it’s done but not dried out and the covering is looking a bit charred.

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