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Tandoori Chicken

4.0

(23)

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Photo by Gourmet

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

Recipe information

  • Total Time

    45 min

  • Yield

    Makes 6 servings

Ingredients

1 cup plain yogurt (not low-fat; preferably Greek-style)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
2 tablespoons vindaloo paste (preferably Patak's brand)
1 teaspoon salt
3/4 teaspoon black pepper
6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded

Preparation

  1. Step 1

    Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.

    Step 2

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

    Step 3

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

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