Tandoori-Style Chicken with Cucumber-Yog
Source of Recipe
Unknown
List of Ingredients
1 8-ounce container plain nonfat yogurt
3 cloves garlic
2 1/8-inch-thick slices peeled fresh gingerroot
2 tablespoons paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground red pepper
1/2 teaspoon salt
1 3 1/2-pound chicken, quartered and skin removed
1 8-ounce container plain nonfat yogurt
1 medium-size cucumber, peeled, seeded, and grated
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint leaves
2 teaspoons sugar
1/4 teaspoon salt
Garnish:
Limes, quartered (optional)
Fresh mint sprigs
Recipe
1. Day before serving, marinate chicken. Prepare marinade: In food processor fitted with chopping blade, puree yogurt, garlic, gingerroot, paprika, coriander, cumin, pepper, and salt until smooth. In large bowl or seal-able plastic food-storage bag, combine chicken and marinade. Cover bowl or seal food-storage bag and refrigerate chicken to marinate overnight.
2. Next day, heat oven to 500 degrees 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 degrees F and continue baking 30 to 35 minutes or until juices run clear when chicken is pierced with fork.
3. Meanwhile, prepare Cucumber-Yogurt Sauce: In medium-size bowl, combine yogurt, cucumber, limejuice, mint, sugar, and salt. Transfer sauce to serving bowl; cover and refrigerate until ready to serve.
4. Transfer chicken to serving platter. Garnish with wedges of lime and mint leaves, if desired. Serve Cucumber-Yogurt Sauce on the side.
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