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Receta Tandoori Style Chicken With Cucumber Yogurt Sauce
by Global Cookbook

Tandoori Style Chicken With Cucumber Yogurt Sauce
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Ingredientes

  • 8 ounce Plain nonfat yogurt
  • 3 x Cloves garlic
  • 2 slc Ginger root, 1/8 inch thick
  • 2 Tbsp. Paprika
  • 1 tsp Grnd coriander
  • 1 tsp Grnd cumin
  • 1 tsp Grnd red pepper
  • 1/2 tsp Salt
  • 3 1/2 lb Chicken, quartered, skinned
  • 8 ounce Plain nonfat yogurt
  • 1 med Cucumber, peel, seed, grate
  • 1 Tbsp. Fresh lime juice
  • 1 Tbsp. Fresh mint leaves, minced
  • 2 tsp Sugar
  • 1/4 tsp Salt
  •     Limes, quartered, opt.
  •     Fresh mint sprigs

Direcciones

  1. Day before serving, marinate chicken. Prepare marinade: In food processor fitted with chopping blade, puree yogrut, garlic, gingerroot, paprika, coriander, cumin, pepper, and salt till smooth. In large bowl or possibly sealable plastic food-storage bag, combine chicken and marinade. Cover bowl or possibly seal food-storage bag and chill chicken to marinate overnight.
  2. Next day, heat oven to 500 F. Place chicken in large roasting pan. Brush chicken entirely with marinade left in bowl or possibly food-storage bag. Bake 15 min. Reduce oven temperature to 350 and continue baking 30 to 35 min or possibly till juices run clear when chcken is pierced with fork.
  3. Meanwhile, prepare Cucumber-Yogurt Sauce; In medium-size bowl, combine yogurt, cucumber, lime juice, mint, sugar and salt. Transfer sauce to serving bowl cover and chill till ready to serve.
  4. Transfer chicken to serving platter. Garnish with wedges of lime and mint leaves, if you like. Serve Cucumber-Yogurt Sauce on the side.
  5. NOTES : Lengthy marinating in fragrant spices and yogurt serves to tenderize the chicken and intensify the pungent flavor of the spices.