Sometimes, a girl just wants to eat some chicken legs.
So last night I threw together an easy & cheap meal for dinner – tandoori chicken legs. It’s so simple, that I feel a tad guilty posting it as a recipe, but since it involved an oven I believe it still counts as “cooking.”
I know this is not a authentic tandoori recipe, but it’s a nice substitute that’s less time consuming with fewer ingredients.
The original recipe I found called for skinless chicken legs, but the crispy, burnt skin is the best part. I think you would still have a decent outcome without the skin, and I’m sure you would save a few calories, but leave the skin on one or two legs just for kicks.
Tandoori Chicken (adapted from Gourmet 2007)
1 cup plain yogurt (preferably Greek-style – I used full-fat, but low-fat should be okay)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
2 tablespoons Tandoori Masala spice OR vindaloo paste (preferably Patak’s brand)
1 teaspoon salt
3/4 teaspoon black pepper
3lbs of chicken legs OR 6 whole chicken legs (skin discarded, optional)
Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.
Stir together all ingredients except chicken in a large bowl until combined well. Let sit in fridge for a few hours or coat & cook. Transfer legs to broiler pan, arranging them in 1 layer.
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.