Tandoori Chicken

All of the exotic, warm flavors of India
can be made easily right in your own kitchen.
Serve with basmati rice or couscous and mango chutney.

Ingredients:
1/4 teaspoon water
1/8 teaspoon ground mustard
1/2 cup plain yogurt
2 tablespoons lemon juice
3/4 teaspoon paprika
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (about 1 1/4 lb)
Lemon slices, if desired for garnish

Directions:
In small bowl, mix water and mustard;
stir in remaining ingredients except chicken and lemon slices.
Place chicken in shallow glass or plastic bowl.
Pour marinade over chicken; turn to coat with marinade.
Cover; refrigerate at least 12 hours
but no longer than 24 hours to marinate.
Heat oven to 375 degrees F.
Remove chicken from marinade; discard marinade.
Place chicken in ungreased 13x9-inch (3-quart) glass baking dish.
Bake about 45 minutes or until juice of chicken is clear
when center of thickest part is cut 170 degrees F.
To serve, garnish with lemon slices.