Recipe for cooking roast chicken with spiced yogurt tandoori murghi

Recipes from India :: Indian Main Dish Poulty

A traditional tandoor is a clay oven which maintains an even heat that keeps meat succulent and allows the spices to flavor each piece. Serve this with hot cooked rice and Puris.

1 (3 to 4 pound) broiler-fryer chicken
1/2 tsp. water
1/4 tsp. dry mustard
1 c. plain yogurt
1/4 c. lemon juice
1 clove garlic, chopped
1 1/2 tsp. salt
1/2 tsp. ground cardamom
1/4 tsp. ground ginger
1/4 tsp. ground cumin
1/4 tsp. crushed red pepper
1/4 tsp. pepper
1/4 c. water

Place chicken in large glass or plastic bowl. Mix 1/2 tsp. water and mustard in 1-quart bowl; stir in yogurt, lemon juice, garlic, salt, cardamom, ginger, cumin, red pepper 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 or clay pot (which has been soaked in water for 1/2 hour). Roast uncovered or without a lid at 375 degrees fahrenheit, spooning reserved marinade over chicken during last 1/2 an hour of roasting, until thickest pieces are done, 1 3/4 to 2 1/4 hours. Place a tent of aluminum foil loosely over chicken during the last 1/2 an hour to prevent excessive browning. Remove chicken from pan; stir 1/4 c. water into pan juices. Heat just until hot. Serve sauce with chicken.

Yields 8 to 10 servings.