Tandoori Chicken Breasts

Taken from Phyllis Carey's Casual Gourmet1/2 cup plain yogurt
4 cloves garlic, minced
1 T. fresh ginger root, minced
1/2 cup fresh lime juice
1 1/2 T. ground coriander
1 tsp. ground cumin
1/2 tsp. cayenne pepper
1/2 tsp. turmeric
6 large chicken breast halves

In a large bowl or casserole, combine all but the chicken.
Remove the skin and excess fat from the chicken breasts but leave the bones.
Add the chicken to the marinade and coat each piece well.
Cover and refrigerate for 12 to 24 hours.

Line a roasting or jelly roll pan with foil.
Remove chicken pieces from marinade and place in pan.
Cook at 375 degrees for about 45 minutes or until done, basting often with remaining marinade.
The chicken may be served on a platter surrounded by wedges of lime, onion rings, radish slices, red pepper strips, tomato wedges and/or a few hot chilies.

Serves 6