Tandoori Chicken

I tried essentially this recipe, in the oven with boneless breasts. It came out fairly juicy but not with a whole lot of deep flavor (and not looking tandoori red either, for that matter). Probably I should have more completely rinsed off the marinade, patted the chicken dry, and then brushed with oil before baking.

Ingredients

2 boneless chicken breasts, pricked with a fork and lightly scored
1/2 c plain yogurt
2 tbsp fresh lemon juice
1 tbsp garlic, minced
1 tbsp ginger, peeled and crushed
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp smoked paprika
1/4 tsp ground cardamom
oil, salt, pepper

Directions

Mix the yogurt, lemon juice, garlic, ginger, cumin, coriander, cayenne, turmeric, paprika, cardamom, and salt and pepper to taste. Add to a ziploc bag, add the chicken, seal, and massage until the chicken is well-covered by marinade. Marinate in refrigerator for about 8 hours.
Heat oven to 450. Remove chicken from ziploc, wash off marinade, and pat dry. Lay on a roasting pan rack, brush with oil on both sides, and bake until done.