Tandoori Chicken Legs With Raita Recipes
CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY
Deliciously spiced with super-crispy skin, this chicken tandoori is a family favorite.
Provided by Jennifer Segal, inspired by Food & Wine
Categories Dinner
Time 1h20m
Yield 12 drumsticks, 4 servings
Number Of Ingredients 16
Steps:
- In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
- Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
- Using a very sharp knife, make 2 or 3 slashes in each drumstick (be careful; they are slippery). Place the drumsticks in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
- Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the drumsticks. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with mango chutney on the side.
Nutrition Facts : ServingSize 3 drumsticks (nutritional data does not include chutney), Calories 807, Fat 53g, Carbohydrate 8g, Protein 73g, SaturatedFat 11g, Sugar 1g, Fiber 2g, Sodium 1884mg, Cholesterol 369mg
TANDOORI CHICKEN LEGS WITH RAITA
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
- Preheat oven to 500 degrees. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.
Nutrition Facts : Calories 309 g
TANDOORI CHICKEN
Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.
Time 45m
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 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 them in 1 layer.
- Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
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- In a large bowl, combine chicken, tandoori paste and yoghurt together. Cover to leave to marinate in the fridge for 3-4 hours.
- When ready to cook the chicken, take out of the fridge and bring up to room temperature (about 30 minutes). Meanwhile, make the Raita. Dice the cucumber and mango/pineapple; finely dice the red onion and chilli. Mix cucumber, mango/pineapple, red onion and chilli with mint, coriander, yoghurt and lime/lemon juice. Season to taste with salt and pepper, and a little more lime/lemon juice if needed.
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- Remove skin from chicken legs (use a paper towel to get a grip on the skin). Make a few slash marks in legs so marinade can soak in. Place legs in a glass dish or resealable plastic bag.
- In a medium bowl, combine yogurt, lemon juice, ginger, garlic, curry powder, cumin, salt, cayenne and black pepper. Pour over chicken and turn to coat. Refrigerate overnight.
- Heat gas grill to medium-high; for charcoal grill, bank coals to one side. Remove chicken from dish and scrape off as much marinade as possible. Coat with nonstick cooking spray and grill, bone-side down, 4 minutes. Flip over; reduce heat to medium. If cooking over charcoal, move legs to side without coals. Grill, covered 16 minutes more, until legs register 165° F.
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