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Tandoori Chicken Legs with Raita

Tandoori Chicken Legs with Raita

Martha Stewart Living, April 2000 http://www.marthastewart.com/132546/tandoori-chicken-legs-raita
4.333335
Rated
86.6667100(3)3
  • Yield Serves 4 to 6

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
    • <u>Raita</u>

Directions

  1. 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.
  2. 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.

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