Indian roast chicken *jb

Yield: 4 Servings

Measure Ingredient
1 cup Plain yogurt
3 mediums Garlic cloves, minced
2 tablespoons Finely grated fresh ginger
2 tablespoons Fresh lemon juice
2 teaspoons Finely grated lemon zest
2 teaspoons Ground coriander
½ teaspoon Cayenne pepper
½ teaspoon Turmeric
\N \N Salt and freshly ground black pepper
1 \N Chicken (3 1/2-lb)

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, ½ teaspoon of salt and ¼ 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 B0. 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 B0 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.

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