Tandoori Roasted Chicken

Main Ingredient: Poultry Chicken
Preparation: Roasted
Cuisine: Indonesian Indian
Special food: Ethnic
Yield:

Tandoori Roasted Chicken ingredients

1 t saffron threads
1⁄2 c Lemon juice
1 (3 1/2 Lb.) Fryer Skinned
2 t Coriander seeds
2 t Minced Gingerroot
1 t Ground cumin
2 clv garlic, chopped
1 (8 Oz.) Carton Plain Low-fat yogurt
1⁄4 t Crushed Pequin Quebrado Chile

Cooking Tandoori Roasted Chicken

1. Combine Saffroni & Lemoni Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice.
2. Set Aside Saffron Threads & Lemon Juice.
3. Discard Giblets & Neck Of chicken.
4. Rinse Under Cold Water & Pat Dry. Place chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray.
5. Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each chicken Thigh & Breast.
6. Pour Reserved Lemon Juice Into Slits.
7. Cover & Marinatei in Refrigerator 30 Min. Combine Reserved Saffron, Coriander Seedsi, Gingerroot, Cumini, garlic& 1/2 C. Yogurti Into Food Processor.
8. Process Until Smooth.
9. Transfer Mixture To A Bowl.
10. Add Remaining Yogurt & Crushed Chile, Stirring Well.
11. Spread Yogurt Mixture Over chicken; Cover & Marinate in Refrigerator 1 Hour.
12. Remove chicken From Marinadei, Reserving Marinade.
13. Place chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover chicken.
14. Bakei At 400 F. For 15 Min. Reducei Heat To 350 F. & Bake An Additional 1 To 1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear.
15. Let Stand 5 Min. (Fat 7. 7. Chol.