Coriander & Garlic Tandoori Chicken Legs

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Coriander tandoor chicken is delicious hot or cold.

I absolutely love this recipe. I’ve changed it over the years quite a few times but this is the one my kids like best. It’s simple to make and so much better than those Kentucky fried artery cloggers.

In fact, this tandoori chicken has a lot more flavour in addition to being much better for you.  As with most tandoori chicken dishes, all of the fatty skin is removed. I cooked these on a baking tray in the oven but in the Summer I do it on the barbecue. Removing the skin makes barbecuing easier as there really never are any flare ups.

I like cooking tandoori chicken recipes with the legs and thighs of the bird. Although it is more common to use breast, the thighs and legs are much tastier.

You could serve these with a nice raita or hot sauce but I usually just go with a few lime wedges. That’s all you need.

Perfect cooked in the oven or on the barbecue.

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Yield: 4

Coriander & Garlic Tandoori Chicken Legs

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Prep Time 1 hour

Cook Time 35 minutes

Total Time 1 hour 35 minutes

Ingredients

• 12 chicken legs - skinned, with three shallow slits in each piece
• 2 tablespoon plain live yogurt
• 1 large bunch of fresh coriander
• 1 tablespoon garlic and ginger paste
• 2 green chilli peppers
• Juice of two limes
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• salt and pepper to taste
• Lime wedges for serving.

Instructions

1. Place all of the ingredients except for the chicken in a food processor and blend until smooth.
2. Pour the green paste over the chicken legs and rub the marinade into the flesh.
3. Cover and allow to marinate for at least one hour or up to 48 hours. The longer the better.
4. When ready to cook, pre-heat your oven to 200c/400f.
5. Place the chicken legs on a baking tray that has been lightly coated with oil (the oil is optional)
6. Place on a rack in the centre of the oven and roast for 25 to 35 minutes until the legs are cooked through and slightly blackened at the edges. For best results, turn the legs half way through cooking.
7. Remove from the oven when done to your liking and serve immediately or allow to cool.

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The chicken legs used in this recipe were supplied to me for use in my recipe by my friends at Farmer’s Choice. Farmer’s Choice has an outstanding service and deliver free range meat and other food products to your doorstep. The curry powder and garam masala used in this recipe were my own CURRY GUY smoked spice blends which are also available from Farmer’s Choice.