Tandoori Chicken

Photo by Randy Mayor

Ingredients

1 tablespoon ground cumin
½ teaspoon salt
1 tablespoon paprika
1 tablespoon grated peeled fresh ginger
²/₃ cup plain low-fat yogurt
3 garlic cloves, minced
1 tablespoon paprika
+ 27 more ingredients
- 4 lemon wedges
- Cooking spray
- Fresh parsley (optional)
- 3 tablespoons lemon juice
- 1 tablespoon ground cumin
- 1 tablespoon grated peeled fresh ginger
- ½ teaspoon ground cardamom
- 2 chicken leg quarters (about 2 pounds), skinned
- 3 garlic cloves, minced
- ¹/₈ teaspoon ground cloves
- ¹/₈ teaspoon ground cloves
- ¼ teaspoon black pepper
- 2 teaspoons ground coriander seeds
- 2 chicken breast halves (about 2 pounds, skinned
- ²/₃ cup plain low-fat yogurt
- ¼ teaspoon ground red pepper
- Fresh parsley (optional)
- 4 lemon wedges
- ½ teaspoon salt
- Cooking spray
- 2 chicken leg quarters (about 2 pounds), skinned
- 2 chicken breast halves (about 2 pounds, skinned
- ¼ teaspoon black pepper
- ¼ teaspoon ground red pepper
- ½ teaspoon ground cardamom
- 2 teaspoons ground coriander seeds
- 3 tablespoons lemon juice

Combine the first 13 ingredients in a large zip-top plastic bag; seal bag, and shake to coat. Marinate in refrigerator for 2 hours, turning bag occasionally. Remove the chicken from bag, discarding the marinade. Preheat oven to 500°. Place chicken on a broiler pan coated with cooking spray; sprin...

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Comments

Variations on Tandoori Chicken

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- 1 cup plain yogurt (not low-fat; preferably Greek-style)
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