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Roast Chicken With Spiced Yogurt

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  Broiler fryer chicken 4 Pound
  Water 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Unflavored yogurt 1 Cup (16 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), chopped
  Salt 1 1⁄2 Teaspoon
  Ground cardamom 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Crushed red peppers 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1⁄4 Cup (4 tbs)

Place chicken in large glass or plastic bowl.
Mix 1/2 teaspoon water and the mustard in 1-quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red peppers and pepper.
Pour over chicken; turn to coat well with marinade.
Cover and refrigerate 12 to 24 hours.
Place chicken on rack in shallow roasting pan, reserving marinade.
Roast uncovered in 375° oven, spooning reserved marinade over chicken during last 30 minutes of roasting, until thickest pieces are done, 1 3/4 to 2 1/4 hours.
Remove chicken from pan; stir in 1/4 cup water.
Heat just until hot.

Recipe Summary

Difficulty Level: 
Side Dish

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Roast Chicken With Spiced Yogurt Recipe