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Full Online Book HomeLearning KitchenPoultry - Chicken - Tandoori-style Chicken
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Poultry - Chicken -  Tandoori-style Chicken Post by :datamyne Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1450

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Poultry - Chicken - Tandoori-style Chicken

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.
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