Pakistani Chicken
Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken
fryers, 2 1/2 lb each, quartered |
*
|
| 16 | ounces |
yogurt, plain
|
|
| ¼ | cup |
lemon juice
|
|
| 3 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
cumin
|
|
| 1 ½ | teaspoons |
ginger
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
cayenne pepper
optional |
|
| ½ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken
fryers, 2 1/2 lb each, quartered |
*
|
| 462.4 | ml/g |
yogurt, plain
|
|
| 59 | ml |
lemon juice
|
|
| 3 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
cumin
|
|
| 7.5 | ml |
ginger
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
cayenne pepper
optional |
|
| 118 | ml |
vegetable oil
|
|
Directions
Cut 1½ inch slits an inch apart in chicken, and place in a large shallow dish.
Combine remaining ingredients; spoon over chicken.
Cover and marinate 3 hours in refrigerator, turning occasionally.
Broil or grill 5 inches from heat 20 minutes on each side or until tender, basting occasionally with marinade.
