"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tandoor Chicken Recipe

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This recipe for Tandoor Chicken, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, June 12, 2007


8 boneless, skinless chicken breasts
1/2 teaspoon water
1/4 teaspoon ground mustard
1 cup plain yogurt
1/4 cup lemon juice
1 1/2 teaspoons salt
1 1/2 teaspoons paprika
1/2 teaspoon ground cardamom
1/4 teaspoon each, red & yellow food coloring
1/4 teaspoon ginger
1/4 teaspoon cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1 clove garlic, minced

Place chicken in shallow glass dish.

Mix water and mustard; stir in remaining ingredients. Pour over chicken; turn chicken to coat. Cover and refrigerate at least 12 hours, but no longer than 24 hours.

Heat oven to 375

Remove chicken from marinade; discard marinade. Place chicken in ungreased rectangular baking dish, 13 x 9. Bake uncovered about 45 minutes.




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