Tandoori-Style Chicken with Cucumber-Yogurt Sauce

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4 Servings

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Tandoori-Style Chicken with Cucumber-Yogurt Sauce Ingredients

8 oz Plain nonfat yogurt 8 oz Plain nonfat yogurt
3 Cloves garlic 1 md Cucumber; peel, seed, grate
2 sl Ginger root; 1/8 inch thick 1 tb Fresh lime juice
2 tb Paprika 1 tb Fresh mint leaves; chopped
1 ts Ground coriander 2 ts Sugar
1 ts Ground cumin 1/4 ts Salt
1 ts Ground red pepper GARNISH
1/2 ts Salt Limes; quartered, opt.
3 1/2 lb Chicken; quartered, skinned Fresh mint sprigs
CUCUMBERYOGURT SAUCE

Instructions for Tandoori-Style Chicken with Cucumber-Yogurt Sauce

Day before serving, marinate chicken. Prepare marinade: In food processor fitted with chopping blade, puree yogrut, garlic, gingerroot, paprika, coriander, cumin, pepper, and salt until smooth. In large bowl or sealable plastic food-storage bag, combine chicken and marinade. Cover bowl or seal food-storage bag and refrigerate chicken to marinate overnight. Next day, heat oven to 500?F. Place chicken in large roasting pan. Brush chicken entirely with marinade left in bowl or food-storage bag. Bake 15 minutes. Reduce oven temperature to 350?and continue baking 30 to 35 minutes or until juices run clear when chcken is pierced with fork. Meanwhile, prepare Cucumber-Yogurt Sauce; In medium-size bowl, combine yogurt, cucumber, lime juice, mint, sugar and salt. Transfer sauce to serving bowl cover and refrigerate until ready to serve. Transfer chicken to serving platter. Garnish with wedges of lime and mint leaves, if desired. Serve Cucumber-Yogurt Sauce on the side. NOTES : Lengthy marinating in fragrant spices and yogurt serves to tenderize the chicken and intensify the pungent flavor of the spices. Recipe by: Country Living (April 1998) Posted to recipelu-digest by "Nesb2@aol.com" on Mar 22, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Poultry Country liv Chicken Garlic Ginger Lime
for flavor and categorization