Roast Chicken with Spiced Yogurt
(Tandoori Murghi — India and Pakistan)

Yield: 8 to 10 servings

Ingredients

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

Instructions

1. Place chicken in large glass or plastic bowl.
2. Mix 1/2 teaspoon 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.
3. Cover and refrigerate 12 to 24 hours.
4. Place chicken on rack in shallow roasting pan or clay pot (which has been soaked in water for 1/2 hour).
5. Roast uncovered at 375 degrees F, spooning reserved marinade over chicken during last 30 minutes 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 30 minutes to prevent excessive browning.
6. Remove chicken from pan; stir 1/4 cup water into pan juices. Heat just until hot.
7. Serve sauce with chicken.

Notes

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.