INGREDIENTS
Marinade:
4 boneless, skinless chicken breast halves
1/2 tsp salt
2 Tbsp fresh lemon juice
1/4 c heavy cream
1/2 tsp garam masala
1/4 tsp cayenne
1/4 tsp ground cumin
1/2 tsp paprika
1 minced garlic clove
1/2 tsp finely grated fresh ginger

For baking:
Salt as needed
freshly ground black pepper
pinch of garam masala
pinch of ground cumin
pinch of cayenne
1 tsp dried mint
generous squeeze fresh lemon juice

INSTRUCTIONS

1. Cut three diagonal slits in the top of each chicken breast, and also prick the breasts with a sharp knife. Place them in a baking dish and rub with the salt and lemon juice, let stand five minutes.
2. Combine the rest of the marinade ingredients in a small bowl. Stir well and pour over the chicken.
3. Marinate the chicken for at least ten minutes and up to overnight.
4. Preheat the oven to its highest temperature and place a rack in the upper third.
5. Place the chicken breasts in a single layer on a baking sheet lined with aluminum foil. Sprinkle a bit of the second mixture over each.
6. Bake fifteen minutes or until cooked through.

REFERENCE
Jaffrey, Madhur. Quick and Easy Indian Cooking. (San Francisco: Chronicle Books, 1996), 46-47.

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