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"Indian-spiced chicken recipe I wanted to make. I do wish, however, that more grocery stores would sell spices in bulk, so I could buy about a tablespoon of it at a time. It won&amp;#039;t be hard to find uses for it, though; it&amp;#039;s a spice that can go sweet or savory.  I didn&amp;#039;t follow the recipe perfectly; I chose to bake the chicken rather than broil it and used cutlets instead of whole breasts. It was still simple, though. I mixed 1 teaspoon each ground cardamom and coriander, 2 minced garlic cloves, \u00BD teaspoon red pepper flakes and salt, 1 teaspoon lime juice and 2 teaspoons vegetable oil in a small bowl, then smeared it over the chicken. Then I put it in a baking dish and baked it at 350 degrees for 40 minutes, adding a bit of broth about halfway through.  I also made a cucumber raita to go with it, but I wasn&amp;#039;t happy with it. The garlic overpowered any other flavor. I think I&amp;#039;d make it with plain yogurt, salt, shredded peeled cucumber and fresh mint next time.  Here are some other Indian-inspired recipes:  No-Hurry Vegetable Curry Tandoori Chicken Breasts on Pitas Indian-Spiced Spinach Dip What ingredient gives you sticker shock? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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