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Home -> Ethnic -> Asia & Pacific Ocean
Ingredients (view qty in metric system instead) 3 to 3 1/4 pounds chicken, cut into 8 pieces 1/4 cup fresh lemon juice 8 ounce container plain low-fat yogurt 3 cloves garlic, peeled and minced 2 tbsp. vegetable oil 2 tsp. ground cumin 1 1/2 tsp. chili powder 1 1/2 tsp. peeled, minced fresh ginger 1 tsp. paprika 1 tsp. salt 1/2 tsp. turmeric Directions Cut several slits in each chicken piece. Rub chicken pieces all over with lemon juice. Transfer chicken to a large baking dish. Stir together yogurt, garlic, vegetable oil, cumin, chili powder, ginger, paprika, salt and turmeric in a small bowl. Pour yogurt mixture over chicken pieces. Turn chicken to coat. Cover and refrigerate chicken at least 2 hours or up to overnight, turning occasionally. Preheat oven to 400 degrees. Butter a 13x9 inch baking pan. Remove chicken from marinade and place skin-side up in the prepared pan. Roast chicken 15 minutes. Turn chicken over and roast an additional 15 minutes. Reduce oven to 350 degrees. Turn chicken skin-side up and roast another 15 minutes. Serve chicken hot. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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