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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 5 hours 20 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Peel and grate the ginger and garlic, then mix with the oil and lemon juice.
  2. Rub the chicken with this mixture and marinate for a couple of hours.
  3. 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.
  4. Chill for at least 2 hours, preferably overnight. Occasionally squeeze the marinade around the bag to cover the chicken well (through the bag!).
  5. 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.
  6. Finish off the cooking on the barbecue - cook it for 5-10 minutes until lightly charred.
  7. Serve warm.