| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Indian |
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Plain yogurt |
| 3 |
md |
Garlic cloves, minced |
| 2 |
tb |
Finely grated fresh ginger |
| 2 |
tb |
Fresh lemon juice |
| 2 |
ts |
Finely grated lemon zest |
| 2 |
ts |
Ground coriander |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Turmeric |
|
|
Salt and freshly ground black pepper |
| 1 |
|
Chicken (3 1/2-lb) |
INSTRUCTIONS
A spicy yogurt marinade lends this bird the distinctive flavor and texture
of classic Indian tandoori chicken. Serve it with saffron rice, roasted
onions and a creamy cucumber raita. Marinating the chicken in a plastic bag
allows the entire bird to be coated with the yogurt mixture.
1. In a medium bowl, combine the yogurt, garlic, ginger, lemon juice, lemon
zest, coriander, cayenne, turmeric, 1/2 teaspoon of salt and 1/4 teaspoon
of black pepper; mix well. Place the chicken in a gallon-size plastic bag,
add the marinade and turn to coat all over. Seal the bag. Refrigerate the
chicken for at least 4 or up to 12 hours, turning it occasionally in the
bag.
2. Preheat the oven to 350°. While the oven heats, let the chicken come to
room temperature. Lift the chicken from the marinade and transfer to a
roasting pan; discard the remaining marinade. Season the chicken with salt
and pepper and roast for 25 minutes. Rotate the pan and roast for another
25 minutes. Increase the temperature to 400° and roast the chicken for
about 35 minutes longer, or until the juices run clear when a thigh is
pierced with a fork.
3. Transfer the chicken to a platter, cover loosely with foil and let rest
for 15 to 20 minutes before carving. Skim the fat from the juices in the
roasting pan and strain the juices through a coarse strainer; season with
salt and pepper and serve with the chicken.
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on
Mar 27, 1998
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