Tandoori Chicken Legs

With knocking on 400 blog posts, sometimes I the only thing that I can say to introduce a dish is that this is truly delicious and you must try it! That and I’m wallowing in a full body of food and leftover Easter eggs, so quite frankly all I’m capable of is lying on the sofa and catching up on ‘how I met your mother’ (the boy’s away, what can I say!)

BBQ 018

Serves 2

–          5 cardamon pods – split

–          1 tsp cumin seeds

–          1 tsp coriander seeds

–          2 cloves

–          ¼ tsp cinnamon

–          ½ tsp nutmeg – grated

–          ½ tbsp. chilli powder

–          1 tsp paprika

–          25g fresh ginger – grated

–          2 garlic cloves – crushed

–          100g yoghurt

–          Juice 1 lemon

–          ½ tsp turmeric

–          2 chicken legs

In a dry frying pan, toast the cardamom, cumin, coriander and cloves over a medium heat for a couple of minutes to toast

Grind the seeds into a powder in a pestle and mortar and then mix together with all the remaining ingredients and well coat the chicken.

Put in the chicken to marinate over night.

When ready to cook, either heat the coals on your barbecue or preheat your oven to 180’C and cook until the juices run clear, this will take about 40 minutes in the oven and possibly slightly less time in the oven.

Serve with heaps of salad, rice or cous cous and a big dollop of tzatziki

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12 thoughts on “Tandoori Chicken Legs

  1. Ooh, yummy! This looks SO much better than the last tandoori chicken recipe I tried (the sauce turned out greyish and lumpy – how unappetizing!), so I’ll have to give this a go!

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