Ingredients
8
boneless skinless chicken breast halves (2 pounds)
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
1/2
teaspoon each red and yellow food color, if desired
1/4
teaspoon ground ginger
1/4
teaspoon ground cumin
1/4
teaspoon crushed red pepper
1/4
teaspoon pepper
1
garlic clove, crushed
Preparation
Place chicken in glass or plastic bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.
Cover and refrigerate at least 12 hours but no longer than 24 hours.
Heat oven to 375°F. Remove chicken from marinade; place chicken in ungreased rectangular baking dish, 13x9x2 inches.
Bake uncovered about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Garnish with lemon slices if desired.
