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Tandoori Style Chicken
3 pound cut up broiler/fryer chicken
8 oz plain low-fat yogurt
2 tablespoons lemon juice
1 tablespoon grated ginger root or 1 teaspoon ground ginger
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground turmeric
Skin chicken. Rinse chicken; pat dry with paper towels. Place
chicken pieces in a 2-quart rectangular baking dish.
For sauce, in a small bowl stir together yogurt, lemon juice,
gingerroot, cooking oil, garlic, chili powder, cumin, paprika,
salt, and turmeric. Spoon sauce atop chicken. Cover and chill for
2-24 hours, turning occasionally. Bake, uncovered, in a 375 oven
for 25 minutes. Spoon juices over chicken and bake for 25 minutes
more or until chicken is tender and no longer pink. Transfer
chicken to a platter (discard pan juices). Makes 4 to 6 servings.
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Tandoori 17