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Tandoori Roasted Chicken

Tandoori Roasted Chicken
Main Ingredient: Poultry Chicken

Preparation: Roasted

Cuisine: Indonesian Indian

Special food: Ethnic

Yield:

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Tandoori Roasted Chicken ingredients

  • 1 t saffron threads
  • 2483527⁄624973141 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
  • 2483527⁄624973141 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.


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