Tandoori Chicken Legs

Tandoori Chicken Legs
Photo by Scott Phillips

Ingredients

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

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

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