Tandoori Chicken Legs

Tandoori Chicken Legs
Photo by Scott Phillips

Ingredients

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

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