Ingredients:
1 ½ lbs. cut fryer chicken
¼ cup lemon juice
¼ teaspoon salt
¼ teaspoon cumin
¼ teaspoon cardamom
¼ teaspoon red pepper
½ teaspoon turmeric
½ teaspoon ground coriander
½ cloves garlic, minced
¼ teaspoon chili powder
¼ cup yogurt
Directions:
Mix the lemon juice and salt in a large plastic bag. Score the chicken skin and place in the bag with lemon juice mixture. Let sit for 30 minutes, turning once.
While chicken is brining, mix cumin, cardamom, red pepper, turmeric, ground coriander, garlic, chili powder, and yogurt in a small bowl. Whisk to combine.
Remove chicken from brine and rinse out plastic bag. Place the chicken back into the plastic bag and rub the yogurt spice mixture all over. Remove as much air from the bag as possible and seal. Marinade for 24 hours.
Rub olive oil on skin and bake on 400F for about 45 minutes or until meat thermometer reads 160F. Remove from oven and allow to rest 5 minutes before serving.
Makes 4 servings
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