Tandoori Chicken Legs

Tandoori Chicken Legs
Photo by Scott Phillips

Ingredients

  • ¼ tsp. cayenne
  • 1 Tbs. finely grated fresh ginger
  • 2 oz. (4 Tbs.) unsalted butter, melted
  • ½ tsp. ground coriander
  • 1 tsp. sweet paprika
  • ½ tsp. ground cumin
  • ¼ tsp. freshly ground black pepper
  • + 16 more ingredients
    • 2 Tbs. fresh lemon juice
    • 1 small red onion, thinly sliced
    • ¼ tsp. ground turmeric
    • 1 large clove garlic, minced
    • 3 Tbs. vegetable oil
    • Kosher or sea salt
    • 1-½ tsp. fresh lemon juice
    • Vegetable oil for the grill
    • ½ cup fresh cilantro leaves
    • ¾ tsp. hot dry mustard
    • 1 medium lime, cut into wedges
    • ¼ tsp. ground cardamom
    • 1/3 cup plain whole-milk yogurt
    • Kosher or sea salt
    • ¼ tsp. ground nutmeg
    • 6 whole chicken legs (2 to 3 lb.)

Combine the lemon juice and 1 tsp. salt in a large zip-top plastic bag and massage the bag until the salt crystals dissolve. Pull the skin off the chicken legs. Using a sharp knife, make 2 or 3 deep slashes in each leg, almost to the bone. Toss the chicken legs in the lemon juice, seal the bag, ...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network