Recipe: Indian Tandor-Style Chicken

INDIAN TANDOR-STYLE CHICKEN

Source: Cdn. Living Magazine
Serves 6

6 chicken legs, skinless
1 1/2 cups plain yogurt
2 tablespoons cornstarch
2 garlic cloves minced
1 tablespoon ginger root grated
1 tablespoon curry powder
3/4 teaspoon each; ground coriander, cumin, & tumeric
3/4 teaspoon each; hot pepper flakes & paprika
3/4 teaspoon each, salt & brown sugar
1/2 teaspoon cayenne pepper

Cut 1/8" deep cuts, 1" apart, diagonally across meaty sides of chicken legs. Arrange in single layer, meaty side up, in 13x9" glass baking dish.

Whisk tog. yogurt, cornstarch, garlic, ginger, curry powder,coriander, cumin, turmeric, hot pepper flakes. paprika, salt, sugar & cayenne pepper. Pour over chicken.

Cover & refrigerate for 24 hours.

Let chicken mixture stand at room temp. for 30 min.

Arrange on foil-lined rimmed baking sheet, leaving space between pieces & covering each with sauce. Bake at 425 for 35 min. or until juices run clear. Broil 6" from heat for about 2 min. or until crisp.

Let stand for 10 min. before serving.