Recipe: Indian-Style Chicken

INDIAN-STYLE CHICKEN

"This crisp, succulent, spicy, and moist chicken is very similar to the Indian food I ate when I lived in London, which is perhaps the best place to eat it outside of India. If you want yours fire-eater hot, just up the cayenne."

1/4 cup vegetable oil
1 medium onion, chopped
2 tablespoons ground coriander
2 tablespoons turmeric
1 tablespoon ground cardamom
1 teaspoon ground ginger
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 cups plain yogurt
6 to 8 chicken breasts on the bone

Heat the oil in a large saucepan. Add the onion and cook 2 to 3 minutes, or until the onion just starts to soften.

Add the coriander, turmeric, cardamom, ginger, paprika, and cayenne and continue to cook for 3 to 5 minutes longer.

Remove the mixture to a large mixing bowl, cool slightly, and stir in the yogurt until well combined. Add the chicken breasts and marinate 1 to 2 hours or overnight.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade and place on a baking sheet, preferably nonstick.

Bake 45 to 50 minutes, or just until done.

Servings: 6 to 8
Source: Nathalie Dupree Cooks Great Meals For Busy Days by Nathalie Dupree