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Fast Tandoori Chicken by Mark Bittman

Yield: 4 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/11474-fast-tandoori-chicken

INGREDIENTS

2 cups yogurt
2 teaspoons minced ginger
2 teaspoons minced garlic
2 teaspoons paprika
2 teaspoons ground coriander
Juice of a lime
Salt and fresh black pepper
1 ½ pounds chicken breasts
Minced cilantro for garnish

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