Cilantro Roasted Salmon
Makes about 3 1/2 cups

Ingredients:

• 8 lbs chicken thighs or 6 fillets salmon
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon coriander seeds
• 1/4 teaspoon cardamom powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon yellow curry powder
• 1/4 cup fresh cilantro
• 1/2 teaspoon salt
• 1-1/4 cups hot sauce, preferably Frank’s
• 1-1/3 cups plain yogurt
• 1/4 cup heavy cream
• 1/2 cup low fat cheddar cheese
• 1/3 cup soy sauce

Directions:
To make the marinade, grind the peppercorns, cumin, coriander seeds, and cardamom in a spice grinder or use a mortar and pestle. Transfer to a medium bowl. Add the cayenne(if you like spicy), curry powder, and salt. Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended.

1. Trim any excess fat from the chicken, place to slash across thighs (to infuse marinade). Rinse and pat dry. Place the chicken quarters in a large bowl.
   
2. Pour the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours.
   
3. About 1 hour before you plan to serve the chicken, preheat the oven to 450 degrees F (230 degrees C). Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade.
   
4. Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife.Transfer the pieces to a platter and tent with foil to keep warm.
   
5. Serve with Steamed brown rice and Cucumber Raita