Recipe: Tandori Style Chicken (using yogurt)

TANDORI STYLE CHICKEN

1 (3 pound) cut up broiler fryer chicken
1 (8 oz.) carton plain low-fat yogurt
2 tablespoons lemon juice
1 tablespoon grated ginger root (or 1 teaspoon ground ginger)
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground tumeric

Skin chicken. Rinse chicken; pat dry with paper towels. Place chicken pieces in a 2-quart rectangular baking dish.

For sauce, in a small bowl stir together yogurt, lemon juice, gingerroot, cooking oil, garlic, chili powder, cumin, paprika, salt, and turmeric. Spoon sauce atop chicken. Cover and chill for 2-24 hours, turning occasionally.

WHEN READY TO COOK:
Bake, uncovered, in a 375 degree F oven for 25 minutes. Spoon juices over chicken and bake for 25 minutes more or until chicken is tender and no longer pink.

Transfer chicken to a platter (discard pan juices).

Makes 4-6 servings
Source: Better Homes & Gardens Cooking For Today - Chicken