Tandoori Chicken

Tandoori Chicken
Photo by Gourmet

Ingredients

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

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

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