Tandoori Chicken
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Tandoori Chicken

3 garlic cloves, crushed
10 ozs plain yogurt
2 tsps garam masala
1 tsp paprika
1 tsp dry mustard powder
1 tsp turmeric
4 4-oz chicken breasts, skinned
cooked rice

Mix garlic, yogurt and spices together in a bowl. Cut slashs into chicken and cover with yogurt mix. Cover tightly and refrigerate overnight. Place on a wire roasting rack and bake at 400F for 40 minutes until brown. Serve with rice.

Also good cut into cubes and served in pita pockets with some salad.

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