Sort of Tandoori chicken

November 5, 2012 § 3 Comments

We looked through cookbooks this past weekend, looking for a new way to prepare chicken.  We wanted something easy to prepare that could be cooked inside.  Rachel Ray had a recipe in one of her cookbooks, and it was similar to what I was in the mood to cook.  Here’s our variation of a slightly spicy Tandoori chicken that you can cook inside in a high temperature oven.

Sort of Tandoori chicken

2 cups nonfat yogurt

Juice and zest of one lemon (about 2 tablespoons juice, and 1 teaspoon zest)

1 1/2 tablespoons Turmeric

1 1/2 tablespoons paprika

1 tablespoon cumin

1 1/2 teaspoons ground cardamom

1 tablespoon minced garlic

8 chicken legs and thighs

1 green onion, chopped

2 tablespoons chopped Italian parsley

Preheat oven to 450 degrees fahrenheit.

In a very large bowl, stir together the yogurt, lemon juice and zest, paprika, cumin, cardamom, and garlic.  Drop the chicken pieces into the bowl, and stir to cover.  Set aside for 15 minutes or refrigerate, covered, 8 hours.

When you’re ready to cook the chicken, preheat the oven to 450 degrees fahrenheit.  Place a rack inside of a rimmed cookie sheet.  Spray both the cookie sheet and the rack with nonstick cooking spray.  Arrange the chicken pieces on the rack, reserving the yogurt sauce.

Place the chicken in the oven, and cook for 15 minutes.  Open the oven, and turn the chicken, brushing with more yogurt marinade.  Return chicken to the oven, and cook an additional 20-25 minutes, until chicken is cooked through, and no longer pink inside.  Sprinkle with chopped Italian parsley and green onions.  Serves 4-6.

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