Kehtey Yogurt Chicken

INGREDIENTS

1.8 kg chicken pieces skinned
3 teaspoon lemon juice
3 ea garlic cloves minced
1 ½ teaspoon soy sauce
½ teaspoon fine herbs
1 ½ teaspoon turmeric
¼ teaspoon freshly ground pepper
¾ teaspoon ground ginger
3 c plain yogurt
½ teaspoon cinnamon
2 ea onions finely chopped
½ teaspoon ground cloves

METHOD

Rub chicken with garlic, fine herbs and
pepper. Combine remaining ingredients in
large
bowl.
Add chicken, turning to coat well. Cover and
marinate in refrigerator 24 hours turning
occasionally.
Preheat oven to 180.
Remove chicken from marinade and place in
single layer in large roasting pan.
Tent with foil and bake 30 minutes.
Remove foil, turn pieces and bake about 30
minutes longer or until lightly browned,
basting occasionally with marinade.

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