Tandoori Roasted Chicken

Name: Tandoori Roasted Chicken
Cook time: P1H30M
Total time: P3H
Yield: 5
Cuisine: Mexican
Ingredients: saffron threads; lemon juice; chicken; coriander seeds; ginger; cumin; garlic; yogurt, low-fat; pequin chile

Yield

5 servings

Prep

45 min

Cook

90 min

Ready

3 hrs

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1	teaspoon	saffron threads	*
½	cup	lemon juice
3 ½	pounds	chicken skinned
2	teaspoons	coriander seeds
2	teaspoons	ginger minced
1	teaspoon	cumin ground
2	cloves	garlic chopped
8	ounce	yogurt, low-fat
¼	teaspoon	pequin chile crushed	*

Ingredients

Amount	Measure	Ingredient	Features
5	ml	saffron threads	*
118	ml	lemon juice
1.6	kg	chicken skinned
1E+1	ml	coriander seeds
1E+1	ml	ginger minced
5	ml	cumin ground
2	cloves	garlic chopped
231.2	ml/g	yogurt, low-fat
1.3	ml	pequin chile crushed	*

Directions

Combine saffron and lemon juice; let stand about 5 min.

Drain, reserving lemon juice.

Set aside saffron threads and lemon juice.

Discard giblets and neck of chicken.

Rinse under cold water and pat dry.

Place chicken, breast side up in a shallow baking dish coated with cooking spray.

Cut 2 (½ inch deep and 1 inch long) slits in each chicken thigh and breast.

Pour reserved lemon juice into slits.

Cover and marinate in refrigerator 30 min.

Combine reserved saffron, coriander seeds, ginger, cumin, garlic and ½ cup yogurt into food processor. Process until smooth.

Transfer mixture to a bowl.

Add remaining yogurt and crushed chile, stirring well.

Spread yogurt mixture over chicken; cover and marinate in refrigerator 1 hour.

Remove chicken from marinade, reserving marinade.

Place chicken, breast side up, in a shallow roasting pan; spoon reserved marinade over chicken.

Bake at 400℉ (200℃) for 15 minutes, reduce heat to 350℉ (180℃) and bake an additional 1 to 1½ hours or until drumsticks are easy to move and juices run clear.

let stand 5 min.