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Tandoori Style Chicken

1 chicken, skin removed
8 ounces plain lowfat yogurt
1/2 small onion, chopped
1 tablespoon paprika
2 tablespoons fresh lime juice
1 tablespoon fresh ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 pinch ground chives

Preheat oven to 450F. Remove giblets and neck from chicken;
refrigerate for use another day. Rinse chicken with cold running
water and drain well; pat dry with paper towels. In blender at high
speed, blend all ingredients except chicken until smooth. With
breast side up, lift wings up toward neck, then fold wing tips
under back of chicken so wings stay in place. With string, tie
legs together. In large bowl, coat chicken inside and outside with
yogurt mixture. Place chicken, breast side up, on rack in small
roasting pan (about 14" by 10"). Brush chicken with half of yogurt
mixture remaining in bowl; reserve any remaining mixture. Roast
chicken 30 minutes; brush with remaining yogurt mixture. Roast
chicken about 30 minutes longer or until temperature on meat
thermometer reaches 175 to 180F. and juices run clear when thickest
part of thigh is pierced with tip of knife. Place chicken on warm
platter; let stand 10 minutes to allow juices to set for easier


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