Tandoori Turkey Breast

1 three-pound turkey breast (or chicken breast)

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

3 tablespoons lime juice

freshly ground pepper, to taste

3/4 cup low-fat yogurt

4 cloves garlic, chopped

2 scallion tops, chopped

1 two-inch piece fresh ginger, peeled and chopped

1 1/4 teaspoons cumin seeds

1 tablespoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon hot pepper flakes

2 tablespoons peanut oil

chopped cilantro, for garnish

Cut gashes on both sides of the turkey breast. Combine the cayenne, salt, lime juice, and pepper and rub into the meat. Let stand for at least 20 minutes.
Blend everything else but the peanut oil and cilantro. Rub this into the meat. Wrap in plastic and refrigerate for 12 hours.
When ready to cook, put on a rack in a pan and scrape all the marinade onto the breast. Drizzle with the peanut oil.
Bake at 350 F for 45-55 minutes. Remove to a plate and scrape any drippings. Garnish with chopped fresh cilantro.

6 servings