Tandoori roasted chicken Recipe

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Tandoori roasted chicken

Artist:	_	Yield:	5
Categories:	Asian, Central Asian, Chicken, Ethnic, Indian, Indonesian, Poultry, Roasted	Rating:	0
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Ingredients:

1	tsp	Saffron Threads
1/2	cup	Lemon Juice
1		(3 ?Lb.) Fryer Skinned
2	tsp	Coriander Seeds
2	tsp	Minced Gingerroot
1	tsp	Ground Cumin
2	cl	Garlic Chopped
1		(8 Oz.) Carton Plain
		Low-Fat Yogurt
1/4	tsp	Crushed Pequin Quebrado
		Chile

Procedures:

1	Combine saffron & lemon juice; let stand about 5 min. drain, reserving lemon juice.
2	Set aside saffron threads & lemon juice.
3	Discard giblets & neck of chicken.
4	Rinse under cold water & pat dry.
5	Place chicken, breast side up in a shallow baking dish coated with cooking spray.
6	Cut 2 (?inch deep & 1 inch long) slits in each chicken thigh & breast.
7	Pour reserved lemon juice into slits.
8	Cover & marinate in refrigerator 30 min. combine reserved saffron, coriander seeds, gingerroot, cumin, garlic& ?c. yogurt into food processor.
9	Process until smooth.
10	Transfer mixture to a bowl.
11	Add remaining yogurt & crushed chile, stirring well.
12	Spread yogurt mixture over chicken; cover & marinate in refrigerator 1 hour.
13	Remove chicken from marinade, reserving marinade.
14	Place chicken, breast side up, in a shallow roasting pan; spoon reserved marinadeover chicken.
15	Bake at 400°F. for 15 min. reduce heat to 350°F.
16	& bake an additional 1 to 1 ?hours or until drumsticks are easy to move & juices run clear.
17	Let stand 5 min. (fat 7.7. chol. 83