A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients.
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- Yields:
- 1
Ingredients
- 1 c. plain yogurt
- 3 tbsp. fresh lemon juice
- 3 tbsp. extra-virgin olive oil
- 1 small onion
- 1/4 c. packed fresh mint
- 4 clove garlic
- 2 strip lemon zest
- 1/2 tsp. ground cumin
- 1/2 tsp. hot paprika
- 1/2 tsp. ground coriander
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
Directions
- Step 1Place all of the ingredients in a blender, and puree until smooth. Use immediately, spreading the mixture on the chicken skin.
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