Indian Tea-Spiced Chicken Breasts with Green Chutney

In India, clay ovens called “tandoors” are used for foods traditionally marinated in yogurt and spices and then cooked over very high heat. The results are highly flavorful and juicy. While I don’t have a tandoor, this chicken imitates the flavors. Indian spiced tea (chai) mixed with the yogurt and other seasonings tenderizes the breasts and imparts a delicate flavor. Serve the breasts warm or room temperature with purchased or homemade Green Chutney, basmati rice, and wedges of lemons.