Chicken in Yogurt & Indian Spices
Source of Recipe
unknown
List of Ingredients
2 tablespoons minced fresh ginger or 1 1/2 tsp dried
1/2 teaspoon salt
1/4 teaspoon ground coriander, cumin and red -- pepper flakes
1/8 teaspoon black pepper
1/8 teaspoon ground cardamom
1 pinch ground cloves and cinnamon
3/4 cup plain lowfat yogurt
1/4 cup water
1 tablespoon lemon or lime juice
2 tablespoons oil
2 tablespoons ketchup
1 tablespoon honey
1 clove garlic, crushed
3 1/2 pounds chicken pieces
Recipe
In blender or food processor, blend all but chicken until well combined, about 1 minute. Arrange chicken pieces in a single layer in a shallow, glass or ceramic bowl and pour the marinade over them. Cover and refrigerate for at least 12 hours but preferably 24, turning the pieces at least once. Preheat the oven to 425ºF. With a slotted spoon, transfer chicken to a 13x9 inch baking dish, arranging pieces in single layer; set marinade aside.
Bake uncovered for 15 minutes. Lower the temperature to 375ºF. Spoon marinade over the chicken, cover dish with foil, and bake for 10 minutes longer. By this time breast pieces should be done - no longer pink on the inside. Transfer any cooked pieces to a heated serving platter and keep warm. Brush remaining pieces with marinade, recover and cook until done, 15-20 minutes longer.
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