Tandoori Chicken

Ingredients for Tandoori Chicken

• 240ml plain yoghurt (not low-fat

• preferably Greek-style)

• 1/4 cup chopped fresh mint leaves

• 1/4 cup chopped fresh coriander

• 2 tablespoons vindaloo paste (preferably Patak's brand)

• 1 teaspoon salt

• 3/4 teaspoons black pepper

• 6 whole chicken legs (thigh and drumstick

• 1.7kg), skin discarded

How to make Tandoori Chicken

Put oven rack in middle position and preheat oven to 260°C. Line rack of a grill pan with foil.

Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yoghurt mixture (use all of it), then transfer to grill pan, arranging them in 1 layer.

Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.