Tandoori-style chicken legs
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
- Β½ tsp ground cumin
- Β½ tsp ground turmeric
- Β½ tsp sweet paprika
- Β½ tsp chilli powder
- Β½ 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 200Β°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.
Categories
- Meal Type: - Barbecue - Main - Roast - Supper
- Cuisines: - Indian
- Occasions: - Barbecue - Bonfire Night - Burns Night - Fathers Day - Parties - Picnic - Sports Food
- Ingredients: - Chicken & Turkey
- Health and Diet: - Gluten Free - Low Carb
- Skill Levels: - Easy
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