Meat/Yogurt Tandoori Chicken
| A: | 1t ginger |
| 1t cumin | |
| 1t coriander | |
| 1t paprika | |
| 1t turmeric | |
| 1t salt | |
| 1t red pepper | |
| 1C plain yogurt | |
| B: | 4 chicken breasts, cut into pieces |
| 1. | Combine (A) in mixing bowl. Arrange (B) in pan, coat with (A), and store, covered, 60 minutes in refrigerator. |
| 2. | Place chicken on oiled baking sheet and bake 400F for 15 minutes, turn, and bake 15 minutes longer. |
Servings: 4