Pakistani chicken
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Chickens; fryers, 2-1/2lb ea quartered | |
| 16 | ounces | Yogurt; plain |
| ¼ | cup | Lemon juice |
| 3 | Garlic cloves; minced | |
| 2 | teaspoons | Salt |
| 2 | teaspoons | Cumin |
| 1½ | teaspoon | Ginger |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Cayenne (opt.) |
| ½ | cup | Salad oil |
Directions
Cut 1-½ 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.