Tandoori Chicken

6  ounces		plain yogurt
1  teaspoon		kosher salt
1/2  teaspoon		black pepper
1  tablespoon		freshly grated ginger
1-1/2		cloves garlic,s minced
2  teaspoons		paprika
1  teaspoon		ground cumin
1  teaspoon		ground cinnamon
1  teaspoon		ground coriander
8		chicken thighs
1/4  teaspoon		Ground Clove

Tip: For nutritional information on all the ingredients in Tandoori Chicken just click on each ingredient name. Then adjust the serving size for any Tandoori Chicken ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2.Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
3.Preheat oven to 400 degrees.
4. Place chicken in baking dish and cook for 25-30 mins.