Tandoori Roasted Chicken

* Exported from MasterCook *

TANDOORI ROASTED CHICKEN

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Poultry Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Saffron Threads
1/2 c Lemon Juice
1 (3 1/2 Lb.) Fryer Skinned
2 ts Coriander Seeds
2 ts Minced Gingerroot
1 t Ground Cumin
2 cl Garlic Chopped
1 (8 Oz.) Carton Plain
Low-Fat Yogurt
1/4 ts Crushed Pequin Quebrado
Chile

Combine Saffron & Lemon Juice; Let Stand About 5 Min.
Drain, Reserving Lemon Juice. Set Aside Saffron
Threads & Lemon Juice.
Discard Giblets & Neck Of Chicken. Rinse Under Cold
Water & Pat Dry. Place Chicken, Breast Side Up in A
Shallow Baking Dish Coated With Cooking Spray. Cut 2
(1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken
Thigh & Breast. Pour Reserved Lemon Juice Into Slits.
Cover & Marinate in Refrigerator 30 Min. Combine
Reserved Saffron, Coriander Seeds, Gingerroot, Cumin,
Garlic& 1/2 C. Yogurt Into Food Processor. Process
Until Smooth. Transfer Mixture To A Bowl. Add
Remaining Yogurt & Crushed Chile, Stirring Well.
Spread Yogurt Mixture Over Chicken; Cover & Marinate
in Refrigerator 1 Hour. Remove Chicken From Marinade,
Reserving Marinade. Place Chicken, Breast Side Up, in
A Shallow Roasting Pan; Spoon Reserved Marinadeover
Chicken. Bake At 400 F. For 15 Min. Reduce Heat To
350 F. & Bake An Additional 1 To 1 1/2 Hours OR Until
Drumsticks Are Easy To Move & Juices Run Clear. Let
Stand 5 Min.
(Fat 7.7. Chol. 83)



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