| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pakistani | Main dish, Chicken | 8 | Servings |
INGREDIENTS
| 2 | Chickens; fryers, 2-1/2lb ea quartered | |
| 16 | oz | Yogurt; plain |
| 1/4 | c | Lemon juice |
| 3 | Garlic cloves; minced | |
| 2 | ts | Salt |
| 2 | ts | Cumin |
| 1 1/2 | ts | Ginger |
| 1 | ts | Paprika |
| 1/2 | ts | Cayenne (opt.) |
| 1/2 | c | Salad oil |
INSTRUCTIONS
Cut 1-1/2 inch slits an inch apart in chicken, and place in a large shallow dish. Combine remaining ingredients; spoon over chicken. Cover and marinate 3 hours in refrigerator, turning occasionally. Broil or grill 5 inches from heat 20 minutes on each side or until tender, basting occasionally with marinade. SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.
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