2 cups (500 ml) plain yogurt

3 tablespoons (45 ml) curry powder, medium or hot

3 cloves garlic, finely chopped

4 chicken breast halves with the bone, with or without the skin

In a bowl, combine the yogurt, curry powder, and garlic.

Add the chicken and coat well with the marinade. Cover and let marinate in the refrigerator for 12 hours. Turn occasionally.

Preheat the oven to 190 °C (375 °F).

Drain the chicken and place on a baking sheet. Bake until the chicken is cooked through, 45 to 55 minutes. Tandoori chicken cooked very well on the grill over medium heat.

Delicious with biryani rice.

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