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Tandoori Chicken with Yogurt-Mint Sauce


1 cup nonfat plain yogurt
Juice of 1 lime
1 clove garlic, pressed
1 teaspoon each: ground cumin and dried coriander
1/2 teaspoon each: powdered ginger, turmeric,
1/4 teaspoon cayenne or hot paprika
salt to taste
1 3-pound chicken, skin and fat removed, quartered
Yogurt-Mint Sauce:
1 cup nonfat sauce
1/4 cup packed fresh mint leaves or 2 tablespoon
dried crushed mint
Juice of 1 lime
Salt and freshly ground pepper to taste


Combine yogurt, lime juice, garlic, spices, and salt in a small bowl. Stir until ingredients are thoroughly blended. Coat chicken with yogurt mixture, rubbing in spices on all sides of chicken. Place chicken in large bowl, cover, and refrigerate for 8 hours or overnight.

Preheat broiler. Remove chicken from marinade and place in a shallow baking pan. Broil 5 to 6 inches from heat, turning occasionally and brushing with any leftover marinade, for about 45 minutes or until chicken is cooked through.

While chicken broils, combine all sauce ingredients in a food processor and process until smoothly until blended. Transfer to a serving bowl and refrigerate until chicken is cooked.

Serve hot chicken with sauce on the side.




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