Tandoori-style Roast Chicken

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 1/2-3 lbs whole chickens
• 1 1/2 teaspoons ground coriander
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 16 ounces plain nonfat yogurt
• 1 tablespoon paprika
• 1 tablespoon grated gingerroot
• 1 tablespoon lemon juice
• 1/3 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons water
• 1/2 cup chopped seeded cucumber
• 1 tablespoon diced pimento, drained
• snipped fresh cilantro (optional)
• lemon wedge (optional)
• onion, wedges (optional)

Recipe

• 1 place washed and cleaned chicken in a plastic bag in a shallow bowl; set aside.
• 2 combine coriander, cumin, salt, cardamon, pepper, cinnamon and cloves in a small bowl; set aside.
• 3 combine 1 tbsp of the spice mixture, 8 ozs of the yogurt, paprika, gingerroot, and lemon juice.
• 4 pour over the chicken in the plastic bag, close bag and chill for 4-24 hrs, (longer the better) .
• 5 cook onion, garlic and remaining spice mixture in the water in a small saucepan for 5 mins and do not drain.
• 6 allow to cool.
• 7 then stir in remaining 8 ozs of yogurt then cover and chill.
• 8 once chicken marinated, remove from marinade; discard marinade.
• 9 roast on a rack in a shallow roasting pan at 375 for 1 1/4 to 1 1/2 hours or until done.
• 10 stir in cucumber and pimiento into the chilled yogurt sauce and serve with chicken.
• 11 if desired, garnish serving platter with cilantro, lemon wedges and onion wedges!
• 12 enjoy!