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1 3-lb/1.5-kg chicken, cut up 1
8 oz plain yogurt 250 mL
2 tsp salt 10 mL
1 tsp pepper 5 mL
1 tsp ground cumin 5 mL
1 tsp paprika 5 mL
1 tsp ground ginger 5 mL
3 cloves garlic, crushed 3 cloves
2 tbsp lime juice 30 mL
Remove skin and trim fat from chicken pieces. With a knife, make deep slits into the meat.
In a large bowl, mix yogurt, salt, pepper, cumin, paprika, ginger, crushed garlic and lime juice. Add chicken to the yogurt mixture, mix until well coated. Cover and refrigerate for 8 hours.
Preheat oven to 425°F/215°C. Arrange chicken on baking sheet and bake for 30 minutes, or until fork tender.
8 oz plain yogurt 250 mL
2 tsp salt 10 mL
1 tsp pepper 5 mL
1 tsp ground cumin 5 mL
1 tsp paprika 5 mL
1 tsp ground ginger 5 mL
3 cloves garlic, crushed 3 cloves
2 tbsp lime juice 30 mL
Remove skin and trim fat from chicken pieces. With a knife, make deep slits into the meat.
In a large bowl, mix yogurt, salt, pepper, cumin, paprika, ginger, crushed garlic and lime juice. Add chicken to the yogurt mixture, mix until well coated. Cover and refrigerate for 8 hours.
Preheat oven to 425°F/215°C. Arrange chicken on baking sheet and bake for 30 minutes, or until fork tender.
