TANDOORI CHICKEN WITH MINT YOGURT ENJOY DAN:

        TANDOORI CHICKEN WITH MINT YOGURT by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless, chicken breasts

MARINADE:

1/2-cup plain yogurt

2 tablespoon lemon juice

4 garlic cloves, minced

1 thumb-size fresh ginger, crushed

2 small dried red peppers from the GIBERESON FARM

TANDOORI MIX:

1 tablespoon EACH ground cumin & paprika

1 teaspoon ground coriander

1/2-teaspoon cayenne pepper

1/4-teaspoon EACH ground cardamom, ground cloves, turmeric powder ground fenugreek & black pepper

2 teaspoons seas salt or to taste

MINT YOGURT:

3/4-cup plain yogurt

2 teaspoons fresh mint, finely chopped

1 tablespoon lemon juice

Sea salt and freshly ground black pepper to taste

1 tablespoon olive oil

Whisk all yogurt ingredients in a bowl until combined; set aside.

INSTRUCTIONS: (preheat oven to 350 F)

1.   Place all marinate ingredients in a blender and blend until smooth.

2.   Add Tandoori mix and blend unto combined.

3.   Place the chicken a zip lock bag and pour in marinate.

4.   Marinate for 3 hours or overnight.

5.   Remove chicken from marinate (reserve marinate).

6.   Line a trey with foil and place a rack on the foil.

7.   Bake 20 minutes & then brush with reserved marinate & bake 10 min.

8.   Remove chicken from the oven turn chicken and brush on more marinate.

9.   Bake 10-5 minutes longer or until chicken is cooked through.

10.                Let chicken rest 5 minutes before serving.

11.                Serve with mint yogurt and top with fresh basil.

ENJOY DAN:                                         SING SONGS & PLANT RED PEPPERS!!