Prep Time: 2 Hours
Yields: 6 Servings

In this recipe the tart yogurt highlighted by Eastern spices gives the chicken an incredible flavor. Enjoy this “Tandoori” chicken even if you don’t have a traditional clay or brick Tandoor oven.

6 chicken leg quarters
1 pint Bittersweet Plantation Dairy Bulgarian-Style Plain Yogurt
½ cup Louisiana hot sauce
1 tbsp fresh grated peeled ginger
3 cloves garlic, minced
1 tbsp paprika
1½ tsps ground cumin
1 tsp ground coriander
salt to taste
Creole seasoning to taste
granulated garlic to taste

Remove skin and visible fat from leg quarters. Rinse under cold running water and pat dry. Using a paring knife, make slits randomly across chicken. Place chicken in a large mixing bowl. In a small mixing bowl, combine all remaining ingredients and mix well. Pour mixture over chicken pieces, turning to coat evenly. Cover bowl with foil and refrigerate at least 1 hour. Preheat oven to 375°F. Place chicken and marinade in a greased baking pan. Cover with foil and bake 45 minutes. Uncover and bake 10–15 minutes or until browned.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295