Tandoori roasted chicken

Yield: 5 servings

Measure Ingredient
1 teaspoon Saffron Threads
½ cup Lemon Juice
1 (3 1/2 Lb.) Fryer Skinned
2 teaspoons Coriander Seeds
2 teaspoons Minced Gingerroot
1 teaspoon Ground Cumin
2 cloves Garlic Chopped
1 (8 Oz.) Carton Plain
Low-Fat Yogurt
¼ teaspoon Crushed Pequin Quebrado
Chile

Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice. Set Aside Saffron Threads & Lemon Juice.

Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry.

Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray. Cut 2 (½ Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast. Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30 Min. Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic& ½ C. Yogurt Into Food Processor.

Process Until Smooth. Transfer Mixture To A Bowl. Add Remaining Yogurt & Crushed Chile, Stirring Well. Spread Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour. Remove Chicken From Marinade, Reserving Marinade. Place Chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. Bake At 400 F. For 15 Min. Reduce Heat To 350 F. & Bake An Additional 1 To 1½ Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear.

Let Stand 5 Min.

(Fat 7.7. Chol. 83)

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