Authentic Tandoori Chicken

Makes 4 servings

1 cup plain yogurt

2 teaspoons turmeric

2 teaspoons cumin

2 teaspoons ground coriander

2 teaspoons paprika

2 cloves garlic, grated

1 teaspoon ground ginger

Juice from 1 lemon

2 tablespoons canola oil

1/2 teaspoon coarse salt

1/2 teaspoon black pepper

1 pound boneless skinless chicken thighs

Lemon slices, chopped cilantro and mango chutney for garnish, as desired

In a glass dish or resealable plastic bag, combine the yogurt, turmeric, cumin, coriander, paprika, garlic, ginger, lemon juice, oil, salt and pepper. Make shallow cuts in the thighs with a sharp knife. Add the thighs to the marinade and rub it into the chicken. Marinate in the refrigerator for 1 to 6 hours. Heat oven to 450 degrees. Line a rimmed baking pan with foil and coat with cooking spray. Arrange the thighs on the pan. Roast 30 to 40 minutes or until the internal temperature reaches 170 degrees. Serve with desired garnishes.

Per serving: 251 calories, 26 grams protein, 13 grams fat (45% calories from fat), 1.8 grams saturated fat, 9 grams carbohydrate, 109 milligrams cholesterol, 392 milligrams sodium, 1 gram fiber.

Carb count: 0.5.

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