| 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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