Instructions: Spoon the yogurt into a cheesecloth-lined strainer and let drain for two hours.

Toss together the chicken and tandoori paste in a bowl and let marinate while the yogurt is draining.

Spray a large skillet with nonstick cooking spray, then spray the chicken. Cook the chicken over medium-high heat until browned on each side, about 5 minutes.

Spray a small skillet with nonstick cooking spray. Cook the onions, garlic and ginger over medium heat until tender, about 5 to 8 minutes. Spoon the onions over the chicken in the skillet.

Stir together the flour and drained yogurt until smooth. Stir into the chicken. Bring to a simmer and cook over low heat, stirring occasionally, until the chicken is cooked through, about 10 minutes. Spoon into a serving dish and sprinkle with the chopped cilantro and mint. Serve with lemon wedges.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.