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1
Clean and defat breasts.
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2
Place in a large bowl.
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3
Process remaining ingredients to a uniform sauce.
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4
Pour over chicken breasts and mix (do NOT use a fork AND tandoori stains fingers, so use plastic gloves or do what I did- put your hands in ziplocks and go for it).
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5
Cover and marinade for 4 hours at room temp (it's okay, really. I did it) or refrigerate overnight, turning several times.
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6
Chicken should NOT marinade for more than 2 days because the yogurt tenderizes the meat If refrigerated, take out 1 hour prior to cooking and bring to room temp.
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7
TO ROAST: Preheat oven to 500-550*F.
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8
Place chicken breasts on a extra large shallow roasting pan, preferably on a wire rack.
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9
Set pan in the middle of the oven and roast for 25-30 minutes or until meat is cooked through.
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10
Basting is unneccessary because the enclosed environment prevents excessive dryness.
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11
TO BROIL INDOORS: Preheat broiler.
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12
Spray grill with nonstick to prevent sicking.
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13
Place chicken on grill and cook 2-3 inches away from heat for 20 minutes.
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14
Turn and cook another 10 minutes or until cooked through.
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15
TO GRILL: Place chicken breasts on grill rack sprayed with nonstick.
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16
Brush with extra marinade.
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17
Let chicken cook WITHOUT turning for 10 minutes.
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18
Turn, baste other side, and cook another 10.
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19
Continue cooking, turning every 10 minutes until done.
