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![]() ![]() andoori Roasted Chicken ingredients 1 t saffron threads 1⁄2 c Lemon juice 1 (3 1/2 Lb.) Fryer Skinned 2 t Coriander seeds 2 t Minced Gingerroot 1 t Ground cumin 2 clv garlic, chopped 1 (8 Oz.) Carton Plain Low-fat yogurt 1⁄4 t Crushed Pequin Quebrado Chile Cooking Tandoori Roasted Chicken 1. Combine Saffroni & Lemoni Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice. 2. Set Aside Saffron Threads & Lemon Juice. 3. Discard Giblets & Neck Of chicken. 4. Rinse Under Cold Water & Pat Dry. Place chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray. 5. Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each chicken Thigh & Breast. 6. Pour Reserved Lemon Juice Into Slits. 7. Cover & Marinatei in Refrigerator 30 Min. Combine Reserved Saffron, Coriander Seedsi, Gingerroot, Cumini, garlic& 1/2 C. Yogurti Into Food Processor. 8. Process Until Smooth. 9. Transfer Mixture To A Bowl. 10. Add Remaining Yogurt & Crushed Chile, Stirring Well. 11. Spread Yogurt Mixture Over chicken; Cover & Marinate in Refrigerator 1 Hour. 12. Remove chicken From Marinadei, Reserving Marinade. 13. Place chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover chicken. 14. Bakei At 400 F. For 15 Min. Reducei Heat To 350 F. & Bake An Additional 1 To 1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. 15. Let Stand 5 Min. (Fat 7. 7. Chol.
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chicken, roast, rost, shayan |
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