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A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken. The resulting depth of flavor belies the recipe's everyday ingredients.

Source: Martha Stewart Living, July 2008
Yield

Ingredients

Directions

Cook's Notes

This marinade works best with a whole chicken cut into pieces or bone-in, skin-on pieces. Marinate the chicken overnight, and then roast, still coated with the marinade, in a 375-degree oven.

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