- Home
- Special Helps
- Photo Guides
- Menu Ideas & Special Occasions
- Meal Ideas without Recipes
- Creative Food Ideas
- Appetizers
- Beverages
- Biscuits & Breads
- Breakfast
- Preserved Foods & Cheese
- Desserts
- Main Courses
- Chinese
- Mexican
- Sandwiches
- Salads & Salad Dressings
- Sauces & Gravies
- Side Dishes
- Soups, Chili & Stews
- Miscellaneous
- chickenandeggcookbook.com
3 Pounds Chicken, Leg Quarters Preffered | 1 Teaspoon Paprika |
8 Ounces Plain Yogurt | 3 Cloves Garlic, Crushed |
2 Tablespoons Lime Juice | Salt To Taste |
1 Teaspoon Ginger | Pepper To Taste |
1 Teaspoon Cumin |
Remove skin from leg quarters. Marinate chicken in above ingredients for 8 hours or overnight. Make deep slices in chicken to allow marinade to penetrate. Bake at 425 degrees for 40 minutes or until tender or grill until cooked through.
Note: Go ahead and marinate the chicken skins too and then put under the broiler until crispy like bacon!
Recipe - April Ferre
"This is a simplified version of Tandoori Chicken recipe. A full Tandoori Chicken marinade also includes spices such as turmeric, coriander, cinnamon, cardamom, cayenne pepper and garam masala. It also often includes red food coloring, giving it its distinctive coloring, though most people are going away from artificial coloring these days. For some reason I've had this recipe in the cookbook for years and called it "Tamari Chicken" ... ooops. And I have no idea when or how this recipe came to be, but here it is!" - April Ferre