Name: Tandoori-Spiced Chicken Breasts
Yield: Serves 4
Ingredients: 1 large garlic clove; 1 1/2 teaspoons coarse salt; 1 small fresh red or green chile such as serrano or cayenne; 1/3 cup low-fat plain yogurt; 1 tablespoon fresh lemon juice; 2 teaspoons grated peeled fresh gingerroot; 1 1/2 teaspoons ground coriander seeds; 3/4 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon freshly grated nutmeg; 1/8 teaspoon ground cloves; 4 skinless boneless chicken breast halves (about 1 1/4 pounds total); 1 small red onion; 2 teaspoons vegetable oil; 1/2 cup low-fat plain yogurt; 1 teaspoon fresh lemon juice; a pinch cayenne

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Tandoori-Spiced Chicken BreastsGourmet's Studios

Tandoori chicken gets its name from the clay oven (heated by wood or coal) it is traditionally cooked in—a tandoor—which bakes meat, fish, poultry, and bread at temperatures upward of 500°F. In our version, the chicken is broiled and the signature yogurt and spice marinade contains only ingredients that are readily available on supermarket shelves.

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