Tandoori-style chicken with cucumber-yogurt sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Plain nonfat yogurt |
| 3 | Cloves garlic | |
| 2 | slices | Ginger root; 1/8 inch thick |
| 2 | tablespoons | Paprika |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground red pepper |
| ½ | teaspoon | Salt |
| 3½ | pounds | Chicken; quartered, skinned |
| 8 | ounces | Plain nonfat yogurt |
| 1 | medium | Cucumber; peel, seed, grate |
| 1 | tablespoon | Fresh lime juice |
| 1 | tablespoon | Fresh mint leaves; chopped |
| 2 | teaspoons | Sugar |
| ¼ | teaspoon | Salt |
| Limes; quartered, opt. | ||
| Fresh mint sprigs | ||
Directions
CUCUMBER-YOGURT SAUCE
GARNISH
Day before serving, marinate chicken. Prepare marinade: In food processor fitted with chopping blade, puree yogrut, garlic, gingerroot, paprika, coriander, cumin, pepper, and salt until smooth. In large bowl or sealable plastic food-storage bag, combine chicken and marinade. Cover bowl or seal food-storage bag and refrigerate chicken to marinate overnight.
Next day, heat oven to 500°F. Place chicken in large roasting pan. Brush chicken entirely with marinade left in bowl or food-storage bag. Bake 15 minutes. Reduce oven temperature to 350°and continue baking 30 to 35 minutes or until juices run clear when chcken is pierced with fork.
Meanwhile, prepare Cucumber-Yogurt Sauce; In medium-size bowl, combine yogurt, cucumber, lime juice, mint, sugar and salt. Transfer sauce to serving bowl cover and refrigerate until ready to serve.
Transfer chicken to serving platter. Garnish with wedges of lime and mint leaves, if desired. Serve Cucumber-Yogurt Sauce on the side.
NOTES : Lengthy marinating in fragrant spices and yogurt serves to tenderize the chicken and intensify the pungent flavor of the spices.
Recipe by: Country Living (April 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 22, 1998