Recipe for Tandoori Roasted Chicken


1 teaspoon saffron threads
1/2 cup lemon juice
1 (3 1/2 lb.) fryer skinned
2 teaspoon coriander seeds
2 teaspoon minced gingerroot
1 teaspoon ground cumin
2 centiliter garlic chopped
1 (8 oz.) carton plain
1 low-fat yogurt
1/4 teaspoon crushed pequin quebrado
1 chile


Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice. Set Aside Saffron Threads & Lemon Juice. Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray. Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast. Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30 Min. Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic& 1/2 C. Yogurt Into Food Processor. Process Until Smooth. Transfer Mixture To A Bowl. Add Remaining Yogurt & Crushed Chile, Stirring Well. Spread Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour. Remove Chicken From Marinade, Reserving Marinade. Place Chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. Bake At 400 F. For 15 Min. Reduce Heat To 350 F. & Bake An Additional 1 To 1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let Stand 5 Min. (Fat 7.7. Chol. 83)

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