4 oz. garlic cloves (about 16 lg. cloves)
4 oz. fresh ginger root, cut into sm. pieces
2 c. plain yogurt
1 c. beetroot color extract
4 tbsp. fresh lemon juice
2 tbsp. ground coriander
4 tsp. ground cumin
2 tsp. paprika
2 tsp. salt
1 tsp. ground red pepper
1 tsp. whole cumin seed
6 whole chicken breasts, skinned and boned (makes 12 half breasts)
1/2 c. (1 stick) butter, melted
12 lime wedges
12 radishes

Puree garlic and ginger in food processor or blender. Transfer to bowl and add yogurt, beetroot color extract, lemon juice, coriander, ground cumin, paprika, salt, red pepper, and cumin seed, blending thoroughly. Using a pastry brush, generously cover chicken with spice mixture and marinate the chicken in the refrigerator for 24 hours.

Preheat oven to 375 degrees. Butter a shallow roasting pan. Add chicken and baste with the melted butter. Bake at 375 degrees about 45 minutes until the chicken is tender, basting occasionally. Garnish with lime wedges and radishes.