Cumin Chicken
Yield
4 servingsPrep
10 minCook
1 hrsReady
2 hrsLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken pieces
|
*
|
| Marinade | |||
| 8 | ounces |
yogurt
|
|
| 1 | teaspoon |
turmeric
ground |
|
| ½ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
coriander
ground |
|
| ½ | teaspoon |
green chili peppers
ground |
|
| 3 | cloves |
garlic
crushed |
|
| 1 | medium |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
chicken pieces
|
*
|
| Marinade | |||
| 231.2 | ml/g |
yogurt
|
|
| 5 | ml |
turmeric
ground |
|
| 2.5 | ml |
cumin
ground |
|
| 2.5 | ml |
coriander
ground |
|
| 2.5 | ml |
green chili peppers
ground |
|
| 3 | cloves |
garlic
crushed |
|
| 1 | medium |
onions
chopped |
|
| 5 | ml |
salt
|
|
Directions
Mix the marinade ingredients.
Place the chicken pieces in an oven-proof dish.
Pour the yogurt mixture over and marinate for one to two hours, turning from time to time.
Cover with foil and bake 45 to 60 minutes at 375℉ (190℃) F, until chicken is tender.
Serve with rice.
