Tandoori-Style Roast Chicken

Name: Tandoori-Style Roast Chicken
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2.5 lb whole chickens; 1.5 tsp ground coriander; 0.75 tsp ground cumin; 0.5 tsp salt; 0.5 tsp ground cardamom; 0.5 tsp pepper; 0.25 tsp ground cinnamon; 0.125 tsp ground cloves; 16 oz plain nonfat yogurt; 1 tbsp paprika; 1 tbsp grated gingerroot; 1 tbsp lemon juice; 0.333 cup finely chopped onion; 2 clove garlic; 2 tbsp water; 0.5 cup chopped seeded cucumber; 1 tbsp diced pimento; snipped fresh cilantro; lemon wedge; onion

A South Asian dish of chickens, coriander and yogurt, seasoned with cumin and cardamom.

2 hr 30 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 90 min · 150 min total
Difficulty: medium

1
Place washed and cleaned chicken in a plastic bag in a shallow bowl; set aside. Combine coriander, cumin, salt, cardamon, pepper, cinnamon and cloves in a small bowl; set aside.
2
Combine 1 tbsp of the spice mixture, 8 ozs of the yogurt, paprika, gingerroot, and lemon juice.
3
Pour over the chicken in the plastic bag, close bag and chill for 4-24 hrs, (longer the better).
1440 min
4
Cook onion, garlic and remaining spice mixture in the water in a small saucepan for 5 mins and do not drain.
5 min
5
Allow to cool. Then stir in remaining 8 ozs of yogurt then cover and chill. Once chicken marinated, remove from marinade; discard marinade.
6
Roast on a rack in a shallow roasting pan at 375 for 1 1/4 to 1 1/2 hours or until done. Stir in cucumber and pimiento into the chilled yogurt sauce and serve with chicken.
120 min
7
If desired, garnish serving platter with cilantro, lemon wedges and onion wedges!