*  Exported from  MasterCook  *

                        Tandoori Roasted Chicken

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Poultry                          Mexican

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       ts           Saffron threads
    1/2   c            Lemon juice
  3 1/2   lb           Fryer -- skinned
  2       ts           Coriander seeds
  2       ts           Ginger -- minced
  1       ts           Ground cumin
  2       cl           Garlic -- chopped
  8       oz           Plain low-fat yogurt
    1/4   ts           Pequin quebrado chile -- crushed

 Combine saffron & lemon juice; let stand about 5 minutes. Drain,
 reserving lemon juice. Set aside saffron threads & lemon juice.
 Discard giblets & neck of chicken. Rinse under cold water & pat
 dry. Place chicken, breast side up in a shallow baking dish coated
 with cooking spray. Cut 2 (1/2" deep & 1" long) slits in each
 chicken thigh & breast. Pour reserved lemon juice into slits. Cover
 & marinate in refrigerator 30 minutes. Combine reserved saffron,
 coriander seeds, gingerroot, cumin, garlic & 1/2 c yogurt into food
 processor. Process until smooth. Transfer mixture to a bowl. Add
 remaining yogurt & crushed chile, stirring well. Spread yogurt
 mixture over chicken; cover & 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 F for 15 minutes. Reduce heat to 350 F &
 bake an additional 1 to 1-1/2 hours or until drumsticks are easy to
 move & juices run clear. Let stand 5 minutes.

 (Fat 7.7, Chol. 83)


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