Tandoori Chicken

1 teaspoons vegetable oil
2 teaspoons Hungarian sweet paprika
1 teaspoons ground cumin, divided
1 teaspoons ground coriander, divided
1 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon ground red pepper
1/4 teaspoon onion powder
1/4 cup coarsely chopped peeled fresh ginger
2 teaspoons finely chopped seeded serrano pepper (did not use)
1/4 teaspoon garlic powder
1 1/4 cups plain low-fat yogurt, divided
1/8 cup fresh lemon juice, divided
1 teaspoons salt, divided
4 skinless, boneless chicken breast (about 1 pound)
Cooking spray

1. Heat oil in a small nonstick skillet over medium-high heat. Add paprika, 3/4 teaspoons cumin, 3/4 teaspoons coriander, garam masala, turmeric, and red pepper to pan; cook 2 minutes or until fragrant, stirring constantly. Remove from pan; cool.

2. Place ginger & serrano pepper in a food processor; process until smooth. Add toasted spice mixture, onion powder, garlic powder, 1/4 cup yogurt, 1 tablespoon juice, and 3/4 teaspoon salt to mixture; process until smooth. Transfer mixture to a large heavy-duty zip-top plastic bag. Cut 3 shallow slits in each chicken breast. Add chicken to bag, and seal. Toss to coat. Marinate in refrigerator for 8 hours or overnight, turning occasionally.

3. Prepare grill or preheat oven to 375.

4. Combine remaining 1 cups yogurt, 1 tablespoon juice, 1/4 teaspoon cumin, 1/4 teaspoon coriander, and 1/4 teaspoon salt in a bowl, stirring well. Cover mixture, and chill.

5. Remove chicken from bag; discard marinade.

Grill method - Place chicken on a grill rack coated with cooking spray. Grill 7 minutes on each side or until done. Serve with yogurt mixture.

Oven method - Place chicken in an ungreased 13x9 glass baking dish. Bake about 45 minutes or until chicken reaches 170 in the center of the thickest part.

Make 4 servings of 1 breast and 1/4 cup of sauce. Serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user CDTRUMPINSKI.