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15 Ratings
5 star values:
4
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
0
Back to Tandoori Chicken Legs with Raita
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Tandoori Chicken Legs with Raita
Recipe Summary
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
1 cup plain nonfat yogurt
Juice of 1/2 lemon
1 tablespoon freshly grated ginger
1 tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
6 chicken legs (drumstick and thigh) skin and excess fat removed (about 3 1/2 pounds)
4 small red onions cut into 1/4-inch rounds
Cilantro sprigs for garnish
1 lemon cut into wedges
Raita Raita
Gallery
Tandoori Chicken Legs with Raita
Recipe Summary
Yield: Serves 4 to 6
Gallery
Tandoori Chicken Legs with Raita
Tandoori Chicken Legs with Raita
Tandoori Chicken Legs with Raita
Recipe Summary
Yield: Serves 4 to 6
Recipe Summary
Yield: Serves 4 to 6
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 1 cup plain nonfat yogurt
- Juice of 1/2 lemon
- 1 tablespoon freshly grated ginger
- 1 tablespoon minced garlic (3 to 4 cloves)
- 1/4 cup grated onion (1 small onion)
- 1 tablespoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 6 chicken legs (drumstick and thigh) skin and excess fat removed (about 3 1/2 pounds)
- 4 small red onions cut into 1/4-inch rounds
- Cilantro sprigs for garnish
- 1 lemon cut into wedges
- Raita Raita
Directions
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.
Reviews
Add Rating & Review
15 Ratings
5 star values:
4
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
0
Reviews
Add Rating & Review
15 Ratings
5 star values:
4
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
0
Add Rating & Review
15 Ratings
5 star values:
4
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
0
15 Ratings
5 star values:
4
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
0
15 Ratings
5 star values:
4
4 star values:
1
3 star values:
7
2 star values:
3
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 1
- 3 star values:
- 7
- 2 star values:
- 3
- 1 star values:
- 0
All Reviews for Tandoori Chicken Legs with Raita
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tandoori Chicken Legs with Raita
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
