Tandoori chicken

By taniaf

Ingredients

• 3-4 lbs chicken
• 1 cup plain lo fat yogurt
• 1/2 yellow onion, diced medium
• 1 inch piece fresh ginger, peeled and sliced
• 2 garlic cloves, peeled
• 2 tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tbsp veg oil
• salt and pepper

Details

Servings 4

Preparation

Step 1

Place chicken in a gallon size ziplock bag. In a blender, blend yogurt, onion, ginger, garlic, lemon juice, cumin, coriander and oil until smooth, season with salt and pepper. Pour marinade over chicken and shake to coat. Refrigerate 4 hours to 1 day.
Preheat oven to 500. Place a wire rack in a foil lined baking sheet. Remove chicken from marinade, season with salt and pepper and place on rack. Roast until slightly charred, 30 minutes. Flip once. Reduce heat to 450 and roast until cooked, 5-10 more minutes. Let rest a few minutes before serving.