Tandoori Chicken

Ingredients

8 boneless skinless chicken breasts (2-3 lb)
½ teaspoon water
¼ teaspoon ground mustard
1 cup plain yogurt
¼ cup lime juice (lemon juice can be used also)
1 ½ teaspoons salt
1 ½ teaspoon paprika
1 tbsp chopped cilantro
1 tsp ground turmeric
1 tsp ground coriander
¼ teaspoon ground ginger
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper
¼ teaspoon pepper
1 clove garlic, finely chopped
Optional garnish - lime wedges

1. Place chicken in glass or plastic bowl. In small bowl, mix water and mustard; stir in remaining ingredients. Pour over chicken; turn to coat well with marinade.

2. Cover; refrigerate at least 12 hours but no longer than 24 hours.

2. Heat oven to 375 degrees. Remove chicken from marinade; place chicken in ungreased 13 x 9-inch (3 quart) glass baking dish.

4. Bake uncovered about 45 minutes or until juice of chicken is clear when center of thickest part is cut (170 degrees). Garnish with lime slices if desired. (adapted from Yoplait.com recipes).