International Recipes
Roast Chicken with Spiced Yogurt
(Tandoori Murghi — India and Pakistan)
Yield: 8 to 10 servings
Ingredients
- 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
Instructions
- 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.
- Serve sauce with chicken.
Notes
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.