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Title: Tandoori-Style Chicken With Cucumber-Yogurt Sauce
Yield: 4 Servings

Ingredients

      8 oz plain nonfat yogurt
      3    cloves garlic
      2 sl ginger root; 1/8 inch thick
      2 tb paprika
      1 ts ground coriander
      1 ts ground cumin
      1 ts ground red pepper
    1/2 ts salt
  3 1/2 lb chicken; quartered, skinned
 
  -----------------------CUCUMBERYOGURT SAUCE----------------------------
      8 oz plain nonfat yogurt
      1 md cucumber; peel, seed, grate
      1 tb fresh lime juice
      1 tb fresh mint leaves; chopped
      2 ts sugar
    1/4 ts salt
 
  -----------------------------GARNISH-----------------------------------
      1    limes; quartered, opt.
      1    fresh mint sprigs

Instructions

Day before serving, marinate chicken. Prepare marinade: In food processor
fitted with chopping blade, puree yogrut, garlic, gingerroot, paprika,
coriander, cumin, pepper, and salt until smooth. In large bowl or sealable
plastic food-storage bag, combine chicken and marinade. Cover bowl or seal
food-storage bag and refrigerate chicken to marinate overnight.

Next day, heat oven to 500øF. Place chicken in large roasting pan. Brush
chicken entirely with marinade left in bowl or food-storage bag. Bake 15
minutes. Reduce oven temperature to 350øand continue baking 30 to 35
minutes or until juices run clear when chcken is pierced with fork.

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 refrigerate until ready to serve.

Transfer chicken to serving platter. Garnish with wedges of lime and mint
leaves, if desired. Serve Cucumber-Yogurt Sauce on the side.

NOTES : Lengthy marinating in fragrant spices and yogurt serves to
tenderize the chicken and intensify the pungent flavor of the spices.

Recipe by: Country Living (April 1998)

Posted to recipelu-digest by "Nesb2@aol.com" on Mar 22,
1998

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