posted by Meryl 03-04-102 6:33 PM
Tandoori-Style Chicken
Source: Better Homes and Gardens
1 (2-1/2- to 3- pound) broiler-fryer chicken, cut up
1 (8-ounce) carton plain low-fat yogurt
2 tablespoons lemon juice
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons chili powder
1 to 2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground turmeric
Skin chicken. Place chicken pieces in a 2-quart rectangular baking dish.
For sauce, in a small bowl stir together yogurt, lemon juice, ginger, cooking oil, garlic, chili powder, cumin, paprika, salt, and turmeric. Spoon sauce atop chicken. Cover and refrigerate for at least 2 hours or up to 24 hours, turning occasionally.
Bake, uncovered, in a 375 degree F oven for 25 minutes. Spoon juices over chicken and bake for 25 minutes more or until chicken is tender and cooked through. Transfer chicken to a platter (discard pan juices). Makes 4 to 6 servings.