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

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