Name: Tandoori-style chicken legs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 8 mixed chicken thighs & drumsticks; 4 cm ginger; 2 garlic cloves; 2 Tbsp vegetable oil; Juice of 1 lemon; 250 ml Greek Yogurt; 1 tsp ground coriander; ½ tsp ground cumin; ½ tsp ground turmeric; ½ tsp sweet paprika; ½ tsp chilli powder; ½ tsp fennel seeds

Tandoori-style chicken legs

27 May 2015

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

If you're after good recipes for a BBQ or a party, then you should add these zingy and tasty tandoori-style chicken legs to your 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

8 mixed chicken thighs & drumsticks
4 cm ginger
2 garlic cloves
2 Tbsp vegetable oil
Juice of 1 lemon
250 ml Greek Yogurt
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
½ tsp sweet paprika
½ tsp chilli powder
½ tsp fennel seeds

Instructions

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.