Tandoori Style Chicken
|Ground ginger||1 1⁄4 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Garam masala||1 3⁄4 Teaspoon|
|Plain yogurt||1 Cup (16 tbs) (Nonfat Or Low Fat, Dannon)|
|Ground red pepper||1⁄4 Teaspoon|
|Sliced onions||2 Cup (32 tbs)|
|Minced garlic||2 Teaspoon|
|White distilled vinegar||3 Tablespoon|
|Olive oil||3 Teaspoon, divided|
|Boneless skinless chicken breast halves||6 , trimmed of all visible fat|
In a large glass bowl combine yogurt, vinegar, garlic, garam masala, ginger and red pepper.
Cut 4 1/2 inch-deep diagonal slashes in top of each chicken breast.
Sprinkle salt in slashes.
Add chicken to yogurt mixture.
Cover; chill at least 8 hours or overnight.
Preheat oven to 375°F.
Brush 13 x 9 inch baking dish with 1 teaspoon oil.
Remove chicken from marinade and arrange in a single layer, cut side up, in baking dish.
Spoon some of the marinade over chicken; discard remainder.
Sprinkle onions over chicken and drizzle with remaining 2 teaspoons oil.
Bake 25 to 30 minutes or until chicken is no longer pink.
Place chicken under broiler 3 to 5 minutes to brown onions.