posted by RisaG 03-17-100 5:57 PM
* Exported from MasterCook *
Chicken Tandoori
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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4 chicken breast halves (with bones) -- washed and dried
1 1/4 tsp. cayenne pepper
1/2 tsp. salt
pepper -- to taste
3 tbsp. fresh lime juice
3/4 cup fat-free plain yogurt
4 cloves garlic -- minced
3 scallions (green part only) -- chopped
1 (2") piece fresh ginger -- peeled and chopped
1 1/4 tsp. cumin seed
1 tbsp. coriander seed
1/2 tsp. hot pepper flakes
1/2 tsp. yellow mustard seeds
2 tbsp. vegetable oil
parsley -- for garnish
24 hours before serving, lay the chicken on a cutting board and cut gashes on each side. Combine the cayenne, salt, pepper and lime juice in a small bowl. Mix well. Rub on each piece of chicken, making sure to get into each gash. Place in a shallow dish and let stand 20 minutes.
Meanwhile, in a food processor, combine the yogurt, garlic, ginger, scallions, cumin, coriander, red hot pepper flakes and mustard seeds. Puree until smooth. Spread over the chicken on all sides, especially in the gashes. Cover tightly with plastic wrap and refrigerate up to 24 hours, turning once or twice.
The next day, preheat the oven to 400°F. Place some tin foil all over the bottom of the pan and place a rack in the pan. Spray the pan with nonstick spray and the rack. Lay the chicken pieces on top. Scrape the marinade off the dish and spread it all over the chicken. Drizzle the vegetable oil over the chicken.
Bake for 45 minutes until the meat is tender and cooked through. Remove the turkey from the oven and transfer to a platter. Spoon any drippings from the pan over chicken. Sprinkle with chopped parsley. Serve.