Best Tandoori Chicken Legs With Coconut Rice Recipes

CRISPY TANDOORI CHICKEN DRUMSTICKS WITH MANGO CHUTNEY

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.

TANDOORI CHICKEN LEGS WITH COCONUT RICE

Steps:

• Preheat oven to 200c.
• Either combine tandoori paste and yogurt in a large bowl, add chicken toss to coat or remove bag from fridge if you chose to marinate.
• Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.
• While chicken is cooking, combine rice, water and coconut cream in a saucepan, bring to the boil, stirring occasionally, reduce heat, simmer covered, about 20 Min's or until rice is tender, stir occasionally to prevent sticking.
• Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.
• To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.

TANDOORI CHICKEN LEGS WITH RAITA

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.

TANDOORI -STYLE YOGURT-MARINATED CHICKEN LEGS FOR THE GRILL

Steps:

• In a processor blend 1-1/2 cups plain yogurt with the next 9 ingredients (the lemon juice to cayenne pepper) until smooth and well blended; transfer to a large bowl; mix in the remaining 1 cup yogurt with a wooden spoon.
• Add in the chicken and toss to coat.
• Cover and refrigerate over night.
• Prepare the grill to a medium-high heat.
• Place the marinated-coated chicken on the grill, do not wash off the yogurt marinade, but discard any marinade from the bowl.
• Grill the chicken (about 12-13 minutes per side) basting with melted butter the last 5 minutes of cooking on both sides, season with more salt and pepper if desired while cooking.
• Delicious!