Tandoori Chicken

Tonight is Indian night! This is another one of our family favorites. Now, I have to warn you, this recipe has heat to it - it is spicy! But if any of you have had good Indian food before, some of it is spicy. We eat this with a green salad, couscous, flatbread, and sourcream (to tone down the heat). And then the next day, we warm up everything and make sandwiches with the leftovers. Very very tastey!

Tandoori Chicken

Ingredients:
2 boneless, skinless chicken breasts
½ tsp. water
¼ tsp. ground mustard
1 cup plain yogurt
¼ cup lemon juice
1 ½ tsp. salt
1 ½ tsp. paprika
¼ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground ginger
¼ tsp. ground cumin
¼ tsp. ground red pepper
¼ tsp. pepper
1 garlic clove, crushed

Directions:
1. Place chicken in shallow glass bowl. Mix water and mustard; stir in remaining ingredients. Pour over chicken, and turn to coat well with marinade.
2. Cover and refrigerate at least 6 hours, but no longer than 24 hours.
3. Preheat oven to 375 degrees. Pour chicken and marinade in ungreased 9x13 inch pan.
4. Bake uncovered for 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.