Tandoori Chicken

Tandoori Chicken
Photo by Gourmet

Ingredients

  • 6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded
  • ¼ cup fresh cilantro
  • ¾ teaspoon freshly ground black pepper
  • 1 cup plain yogurt (not low-fat; preferably Greek-style)
  • 1 teaspoon salt
  • 2 tablespoons vindaloo paste (preferably Patak's brand)
  • ¼ cup fresh mint leaves

Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil. Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging the...

View full recipe at Epicurious

Comments

Variations on Tandoori Chicken

  • Tandoori Chicken
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    • 4 large cloves garlic
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    • 1/2 teaspoon turmeric
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    • 1 1/2 teaspoons chili powder
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    • Salt and pepper to taste
    • 6 (5-ounce) boneless chicken breasts
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    • 1 t coriander
    • 1 t garam masala
    • 1 t cumin
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    • 1 t turmeric
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