Recipe - Tandoori-Style Chicken With Cucumber-Yogurt Sauce

8 ounce Plain nonfat yogurt
3 Cloves garlic
2 sl Ginger root; 1/8 inch thick
2 tablespoon Paprika
1 teaspoon Ground coriander
1 teaspoon Ground cumin
1 teaspoon Ground red pepper
One half teaspoon Salt
3 One half pound Chicken; quartered, skinned

CUCUMBERYOGURT SAUCE
8 ounce Plain nonfat yogurt
1 md Cucumber; peel, seed, grate
1 tablespoon Fresh lime juice
1 tablespoon Fresh mint leaves; chopped
2 teaspoon Sugar
One fourth teaspoon Salt

GARNISH
Limes; quartered, opt.
Fresh mint sprigs

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 foodstorage bag, combine chicken and marinade. Cover bowl or seal
foodstorage 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 foodstorage 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 CucumberYogurt Sauce; In mediumsize 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 CucumberYogurt 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 recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 22,
1998