tandoori chicken

Excellent chicken.  Full of flavor and perfect with steamed jasmine rice.  

tandoori chicken (my friend Wendy P., PIM cookbook)
3/4 cup coarsely chopped onion
1 teaspoon coarsely chopped peeled fresh ginger
2 garlic cloves, peeled
1/2 cup plain low-fat yogurt
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon black pepper
dash of ground nutmeg
4 (4 ounce) skinless, boneless chicken breast halves
cooking spray

Place first 3 ingredients in a food processor; process until finely chopped.  Add yogurt and the next 8 ingredients; pulse 4 times or until blended.
Make 3 diagonal cuts 1/4-inch deep across the top of each chicken breast half.  Combine chicken and yogurt mixture in a large zip-loc plastic bag.  Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.  Prepare grill.  Remove chicken breast from bag; discard marinade.  Place chicken on grill rack coated with cooking spray.  Cook 6 minutes on each side or until chicken is done.