Roast Chicken with Spiced Yogurt
(Tandoori Murghi — India and Pakistan)
A traditional tandoor is a clay oven which maintains an even heat that keeps
meat succulent and allows the spices to flavor each piece. Serve this with hot cooked
rice and Puris.
1 (3 to 4 pound) broiler-fryer chicken
1/2 teaspoon water
1/4 teaspoon dry mustard
1 cup plain yogurt
1/4 cup lemon juice
1 clove garlic, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1/4 cup water
Place chicken in large glass or plastic bowl.
Mix 1/2 teaspoon water and mustard
in 1-quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin,
red pepper and pepper. Pour over chicken; turn to coat well with marinade.
Cover and refrigerate 12 to 24 hours.
Place chicken on rack in shallow roasting pan or clay pot (which has been soaked
in water for 1/2 hour).
Roast uncovered at 375 degrees F, spooning reserved marinade
over chicken during last 30 minutes of roasting, until thickest pieces are done,
1 3/4 to 2 1/4 hours. Place a tent of aluminum foil loosely over chicken during
the last 30 minutes to prevent excessive browning.
Remove chicken from pan; stir 1/4 cup water into pan juices. Heat just until hot.