Chicken Tandoori
Serving Size / Yield
Ingredients
- 1 3-lb. chicken, quartered
- 1 C. Non-Fat Plain Voskos Greek yogurt
- 2 lg. garlic cloves, crushed
- 1 ½-inch piece ginger root, peeled and grated
- 1 ½ tsp. ground coriander
- ¾ tsp. ground cumin
- ¼ tsp. ground cardamom or aniseed
- 1/8 tsp. ground cayenne pepper
- ¼ C. freshly squeezed and strained lemon juice
- 1 ½ tsp. salt
- very thin onion rings
- thin slices tomato
- lime or lemon wedges
Directions
Dry the chickens with paper towels. In a large bowl combine the yogurt, garlic, ginger, coriander, cumin, cardamom, cayenne, lime juice, and salt and mix well. Add the chicken pieces and turn to coat them thoroughly with the mixture.
Cover and marinate in the refrigerator at least 12 hours, turning the chicken pieces from time to time. Remove the chicken pieces from the marinade and arrange on a greased rack in a shallow baking pan.
Roast in a preheated 400°F oven 50 to 60 minutes or until golden brown all over but still tender inside, basting occasionally with the butter.
Or broil the chickens over charcoal about 30 minutes or until tender, turning and basting frequently.
Transfer onto a heated serving platter and garnish with the onion rings, tomato slices, and lime wedges.
Serve immediately.
Recipe courtesy of Voskos Greek Yogurt.
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