Categories: Chicken

Ingredients

• 1 cup plain nonfat yogurt
• Juice of 1/2 lemon
• 1 tablespoon freshly grated ginger
• 1 tablespoon minced garlic (3 to 4 cloves)(3 to 4 cloves)
• 1/4 cup grated onion (1 small onion)(1 small onion)
• 1 tablespoon paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 6 chicken legs (drumstick and thigh), skin and excess fat removed (about 3 1/2 pounds)
• 4 small red onions, cut into 1/4-inch rounds
• Cilantro sprigs, for garnish
• 1 lemon, cut into wedges

Directions

1. Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.

2. Preheat oven to 500°. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.
3. Per serving: 309 calories, 11 g fat, 105 mg cholesterol, 14 g carbohydrate, 522 mg sodium, 36 g protein, 1 g dietary fiber.

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