Tandoori Chicken (without the Tandoor)

تاندور Tandoori
Someone check if the Urdu is right

A great little recipe from one of our favorite (or favourite) cookbooks, The Larousse Book of Country Cooking (now sadly out of print).
Take 2 chicken breasts and cut 3-4 deep slits in the meat.
Cover them, taking care to work the marinade into the slits, with
1/2 cup yogurt
1 TBSP grated ginger
2-3 cloves grated garlic
2 TBSP coriander
1 TBSP cumin
1 TBSP turmeric
Marinate in the fridge till you get home. Easiest just to put the whole thing in a covered pyrex baking dish.
Slam into a 375º oven (see? the people's temperature) for c. 30 minutes covered. Then 10 more or so uncovered to crisp up the coating.

Notice: no red coloring, which is strictly for tourists. Muck with the spice mixture to your heart's content, or burn.

(Note on chicken: the internal temp for poultry should be 155-160º. The quick read thermometer is even better than sliced bread. We now never travel without one and give them away to friends.)