Filed Under: 30 minutes or more, Chicken, Child, Dinner, Family Gathering, Pregnancy

Tandoori Chicken Legs

This nicely spiced Indian-style dish marinates overnight for quick dinner prep the next day.

January 8th, 2009

Recipe excerpted from Around The World Cookbook by Abigail Johnson Dodge copyright 2008 DK Publishing

"I'd make this again. It was easy! And placing the chicken on foil prior to baking made cleanup a snap! " Rhoda Craig, mom of Cary, 13, Alex, 10 and Jodie, 9, Nestleton, Ont.
Servings
6
Ingredients
  • 1 container (8 ounces/250 g) plain (unflavoured) yogurt
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1 tbsp vegetable oil
  • 1-1/2 tsp ground cumin
  • 1-1/2 tsp ground chili powder
  • 1/2 tsp salt
  • 1/4 tsp ground turmeric
  • 8 medium skinless whole chicken legs
Directions
  1. In a plastic bag, combine the yogurt, garlic, lemon juice, vegetable oil, cumin, chili powder, salt and turmeric. Press the top of the bag so it is flat and there are no air bubbles inside and seal the bag. Gently squish the bag to mix the ingredients. Squish until it is a consistent yellow colour.

  2. Carefully open the bag and add the chicken legs. Seal the bag as before and gently move the bag to coat the chicken in the yogurt mixture. Refrigerate for 4 to 8 hours.

  3. Arrange the oven rack in upper third of the oven. Heat the oven to 425-deg. F (220-deg. C). Line a jelly roll pan with foil.

  4. Using tongs, remove the chicken from the plastic bag. Leave a thick coating of the marinade on each leg. Arrange the chicken on the prepared pan. Throw away the bag and the remaining marinade.

  5. Bake until the chicken is browned and cooked through, about 35 minutes. Using pot holders, remove the pan from the oven. Serve hot.

Nutrients Per Serving

Per serving (1 chicken leg): 207 calories, 10 g fat, 53 mg calcium, 164 mg sodium, 2 g carbohydrates, 0 g fibre, 27 g protein. Excellent source of niacin and zinc; good source of vitamin B6, vitamin B12 and riboflavin.

Tandoori Chicken Legs

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