Recipe - Indian Roast Chicken Jb

1 cup Plain yogurt
3 md Garlic cloves, minced
2 tablespoon Finely grated fresh ginger
2 tablespoon Fresh lemon juice
2 teaspoon Finely grated lemon zest
2 teaspoon Ground coriander
One half teaspoon Cayenne pepper
One half teaspoon Turmeric
Salt and freshly ground
black pepper
1 Chicken (3 1/2lb)

A spicy yogurt marinade lends this bird the distinctive flavor and texture
of classic Indian tandoori chicken. Serve it with saffron rice, roasted
onions and a creamy cucumber raita. Marinating the chicken in a plastic bag
allows the entire bird to be coated with the yogurt mixture.

1. In a medium bowl, combine the yogurt, garlic, ginger, lemon juice, lemon
zest, coriander, cayenne, turmeric, One half teaspoon of salt and One fourth teaspoon
of black pepper; mix well. Place the chicken in a gallonsize plastic bag,
add the marinade and turn to coat all over. Seal the bag. Refrigerate the
chicken for at least 4 or up to 12 hours, turning it occasionally in the
bag.

2. Preheat the oven to 350ø. While the oven heats, let the chicken come to
room temperature. Lift the chicken from the marinade and transfer to a
roasting pan; discard the remaining marinade. Season the chicken with salt
and pepper and roast for 25 minutes. Rotate the pan and roast for another
25 minutes. Increase the temperature to 400ø and roast the chicken for
about 35 minutes longer, or until the juices run clear when a thigh is
pierced with a fork.

3. Transfer the chicken to a platter, cover loosely with foil and let rest
for 15 to 20 minutes before carving. Skim the fat from the juices in the
roasting pan and strain the juices through a coarse strainer; season with
salt and pepper and serve with the chicken.
Posted to MMRecipes Digest by Julie Bertholf jewel1@ix.netcom.com on
Mar 27, 1998