Tandoori Chicken

Because it's marinated before cooking, tandoori food is typically flavorful and moist, and this dish is no exception. Boneless, skinless chicken breasts are soaked in a zesty yogurt-lemon marinade, then broiled and served with flavorful chutney and cilantro leaves to create a tasty meal that's sure to become a favorite.

Ingredients

• 1-1/2 lb. skinless, boneless chicken breast halves, cut into 1- to 1 1/2-inch pieces
• 1 8-oz. carton plain yogurt
• 4 tsp. lemon juice
• 1-1/2 tsp. grated fresh ginger
• 2 tsp. paprika
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/4 tsp. salt
• 1/4 tsp. ground turmeric
• 1/8 to 1/4 tsp. cayenne pepper
• 1 clove garlic, minced
• Chutney
• Cilantro leaves (optional)

Directions

1. 1Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.
2. 2Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.
3. 3Serve with chutney and, if desired, cilantro leaves. Makes 8 to 10 appetizer servings.