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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Tandoori-Style Chicken w/Cucumber Yogurt Sauce Recipe

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This recipe for Tandoori-Style Chicken w/Cucumber Yogurt Sauce is from My Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz plain yogurt
3 cloves garlic
2 slices peeled fresh gingerroot (1/8" thick ea)
2 tbsp paprika
1 tsp ground coriander
1 tsp cumin
1 tsp red pepper, ground
pinch of salt
3 1/2 lbs chicken, quartered, remove skin

Cuke-Yogurt Sauce
8 oz plain yogurt
1 med cucumber, peeled, seeded, grated
1 tbsp fresh lime juice
1 tbsp fresh mint, chopped
2 tsp sugar (optional)
pinch of salt
Directions:
Directions:
Marinate chicken in a ziplock bag 1 day before serving. To prepare marinade: puree yogurt, garlic, gingerroot, paprika, coriander, cumin, pepper, salt until smooth. Combine chicken and marinade in a bowl or ziplock bag, covering the chicken quarters with the marinade. Cover bowl, or seal and store bag in refrigerator to marinate overnight.

Next day, heat oven to 500º, Place chicken in large roasting pan and brush chicken with the marinade from the bowl or bag. Bake 15 minutes. Reduce heat to 350º and bake 30-35 minutes more, or until juices run clear when pierced w/a fork.

While cooking, make cucumber yogurt sauce. In a medium bowl, combine yogurt, cucember, lime juice, mint, salt, (sugar). Refrigerate until ready to serve.

Take out chicken when done. Transfer to serving platter. Garnish with lime and mint. Serve cucumber yogurt on the side and pita bread slices.
Personal Notes:
Personal Notes:
Though it takes thinking ahead to make this dish, I think it's worth it now and then. I love cucumber yogurt dip/sauce, so it gives me something to serve with it.

 

 

 

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