Tandoori chicken #2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Plain non/low-fat yogurt |
| 1 | tablespoon | Grated ginger root |
| 2 | Garlic cloves, minced | |
| 1 | tablespoon | Paprika |
| 1½ | teaspoon | Coriander |
| 1½ | teaspoon | Cumin |
| 1 | teaspoon | Salt (to taste) |
| 1 | teaspoon | Ground black pepper |
| ¾ | teaspoon | Cayenne |
| 6 | pounds | Chicken parts |
Directions
Remove skin from chicken - do not include wings. Save wings and skin for preparing broth. 1. Combine all but chicken. 2. Slash chicken 1 inch deep at intervals. Coat chicken with marinade, rubbing some into the slashes. Place chicken in bowl, cover tightly and refrigerate for 6 to 24 hours. 3. Oil broiler rack, place 6 inches from heat. Preheat broiler. 4. Place chicken pieces on rack and broil for 20 minutes on one side. Turn and broil other side for 15 minutes or until juices run clear.