Tandoori Chicken

Photo by Gourmet

Ingredients

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

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...

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Comments

Variations on Tandoori Chicken

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