Tandoori Chicken Legs

Tandoori Chicken Legs
Photo by Scott Phillips

Ingredients

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

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