Real tandoori roasted chicken

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Recipe by: anne-elise

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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)