Tandoori chicken, with its delicate blend of spices and intriguing aroma, is one of my favorite Indian dishes.

One characteristic of this dish is that it is cooked in a special tandoori oven in most restaurants.

Another important characteristic is the ginger, garlic, coriander and cayenne yogurt sauce in which the chicken is marinated and cooked.

For Indian Spiced Chicken, I use an easy yogurt sauce to capture the essence of Tandoori chicken. Although not made in a special oven, the meal fills my requirement for some great Indian food, midweek.

Makes 2 servings¾ pound boneless, skinless chicken breasts1 cup nonfat plain yogurt, drained¼ cup loosely packed fresh mint leaves plus 2 tablespoons, chopped½ inch fresh ginger, peeled and chopped (1 tablespoon) or 1 teaspoon ground gingerPinch cayenne1 teaspoon ground coriander1 teaspoon sugar2 teaspoons olive oil1 teaspoon minced garlicRemove visible fat from chicken. Mix yogurt, ¼ cup chopped mint, ginger, coriander, cayenne and sugar to make marinade.Divide marinade, reserving half in a separate bowl. Add chicken to half the marinade and let marinate 10 minutes, turning once during this time.Heat oil over medium-high heat in a nonstick skillet just large enough to hold chicken. Remove chicken from marinade and discard marinade. Add garlic and chicken to the skillet.Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium. Spoon reserved half of marinade over chicken, cover and cook 5 minutes.Sprinkle with remaining 2 tablespoons chopped mint and serve.