Tandoori Chicken

Tandoori Chicken
Photo by Gourmet

Ingredients

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

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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