Tandoori Chicken Legs


Tandoori Chicken Legs


2 pounds of mini-chicken legs (or other chicken legs)

Tandoori marinade (below)

juice of one lemon

Directions and Notes:

1. Use a knife to cut grooves in each chicken legs and rub in the lemon juice.

2. Place the chicken legs in a large bowl or plastic bag and pour the marinade over. Marinate them for 12-24 hours in the refrigerator. A longer marinating time will yield better flavor.

3. Cook the chicken on an oven rack above a foil-lined baking sheet for 10 minutes on each side. Pierce a leg to test if it is ready after the cooking time; the juices should run clear if it is done.

4. Broil the chicken legs for just a couple of minutes to blacken them a little before serving.


Tandoori Marinade


½ cup plain yogurt

2 Tablespoons vegetable oil

2 Tablespoons lemon juice

2 cloves of garlic

3 fresh red chilies, seeded and deveined

1 bunch fresh cilantro

1 teaspoon ground cumin

1 teaspoon garam masala

1 Tablespoon tandoori spice mix

½ small tomato

½ teaspoon salt

1/3 cup milk (approximately)

Directions and Notes:

1. In a blender or magic bullet, mix the yogurt, oil, lemon juice, garlic, chilies, and cilantro until a fine puree is formed.

2. Add the rest of the ingredients except for the milk and blend again. Slowly add the milk until the puree is easy to pour. It’s possible that you may need more or less milk than 1/3 cup depending on the other ingredients. The marinade should be pourable and creamy.



One response »

  1. Pingback: Indian Buffet & Double-Feature Movie Night | EmbracingChina

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