Tandoori-style chicken legs
If you’re after good recipes for a BBQ or a party, then you should add these zingy and tasty tandoori-style chicken legs toyour binder. They can be prepared, even half-cooked, before the event so you can concentrate on your guests and/or other dishes. Serve it with naan or boiled rice and, of course, with raita & chutney.
Ingredients
Method
- Peel and grate the ginger and garlic, then mix with the oil and lemon juice.
- Rub the chicken with this mixture and marinate for a couple of hours.
- Mix the spices with yogurt. Place the chicken into a freezer bag and pour over the spiced yogurt. Tie the bag, then massage the chicken well through the bag.
- Chill for at least 2 hours, preferably overnight. Occasionally squeeze the marinade around the bag to cover the chicken well (through the bag!).
- Preheat the oven to 200°C. Remove the chicken from the fridge and place them in a roasting tin together with the marinade. Roast for about 35 minutes until the chicken turns light brown.
- Finish off the cooking on the barbecue – cook it for 5-10 minutes until lightly charred.
- Serve warm.