Comment:
In this recipe the tart yogurt highlighted by Eastern spices gives the
chicken an incredible flavor. Enjoy this “Tandoori” chicken
even if you don’t have a traditional clay or brick Tandoor oven.
Ingredients:
6 chicken leg quarters
1 pint Bittersweet Plantation Dairy Bulgarian-Style Plain Yogurt
½ cup Louisiana hot sauce
1 tbsp fresh grated peeled ginger
3 cloves garlic, minced
1 tbsp paprika
1½ tsps ground cumin
1 tsp ground coriander
salt to taste
Creole seasoning to taste
granulated garlic to taste
Method:
Remove skin and visible fat from leg quarters. Rinse under cold running
water and pat dry. Using a paring knife, make slits randomly across chicken.
Place chicken in a large mixing bowl. In a small mixing bowl, combine
all remaining ingredients and mix well. Pour mixture over chicken pieces,
turning to coat evenly. Cover bowl with foil and refrigerate at least
1 hour. Preheat oven to 375°F. Place chicken and marinade in a greased
baking pan. Cover with foil and bake 45 minutes. Uncover and bake 10–15
minutes or until browned.