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Tandoori-Marinated Chicken with Cucumber, Lime, and Chiles

Indian cuisine celebrates chicken in remarkable ways, and this dish was inspired by classic tandoori cooking. Rich flavors result from rubbing the bird with a fragrant paste of spices, onion, and yogurt (which acts as a tenderizer) and letting it infuse the meat. The cucumber, lime, and chiles provide sharp, bright contrast to the seductively scented roast.

Source: Martha Stewart Living, January 2011
Total Time Prep Servings



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How would you rate this recipe?
  • karenanthony
    20 JAN, 2011
    In step 4, does some marinade get rubbed on the outside of the bird, too? Should the rack in the oven be at the lowest level? Would convection roast work here?

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