Tandoori Chicken

3-4 chicken breasts (or leg quarters)
1 medium onion, chopped
1 (3" piece) fresh ginger, peeled and chopped
3 T. lime juice
1 T. coriander seeds, lightly crushed
2 cloves garlic, chopped
1-2 tsp. ground cardamom
1 tsp. hot or mild Hungarian paprika
1 tsp. ground turmeric
1 container plain greek yogurt (6 oz)
Salt and pepper to taste
Pam or other nonstick spray (for broiler pan)
2 lemons sliced 1" thick

1. Pierce chicken all over with fork. Sprinkle chicken liberally with salt and place in a large bowl. Combine onion, ginger, lime juice, coriander seeds, garlic, cardamom, paprika and turmeric in a blender or mini food processor. Blend until mixture forms a thick paste, stopping and scraping down sides as necessary. Add yogurt, 1/4 tsp. of salt and ground pepper to taste. Blend until combined. Pour marinade over chicken, turning to coat evenly. Cover and marinate for at lest 15 min (at room temp) or up to 12 hours (in refrigerator).

2. Preheat broiler and/or set oven rack to lowest possible possition from the broiler and preheat to high. Line broiler pan with foil and spray with nonstick cooking spray. Place chicken on pan and surround with lemon slices. Broil until chicken browns and starts to blister, about 15 min. Turn and cook 5 to 10 min more or until cooked through. Let rest 5 min before serving.

Serve with lemon slices and basmati rice.

Serving Size: Makes approx. 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TORTUETOO.