Tandoori Chicken Legs With Coconut Rice – a delicious recipe with chicken, tandoori paste, yogurt, long-grain white rice, water, coconut cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 200c.
2
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.
3
Place chicken in a large baking dish, cook uncovered, about 25-30 Min's or until cooked through, baste occasionally.
4
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.
5
Remove from heat add chopped onion stir gently to combine, cover and stand for 5 Min's.
6
To Serve: Place spoonfuls of rice on plate top with chicken, sprinkle coriander over. Serve mint yogurt raita on the side if you desire.
1014
kcal
Calories
46
g
Fat
75
g
Carbs
71
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 -12 chicken drumsticks (depending on whether you want to serve 2 or 3 per person.), 1/2 cup tandoori paste, 1/2 cup yogurt, 1 3/4 cups long-grain white rice, and more.
Yes, Tandoori Chicken Legs With Coconut Rice falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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