Roast Chicken With Spiced Yogurt
|Broiler fryer chicken||4 Pound|
|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|
|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.