Tandoori-Style Chicken with Mint Recipe

Name: Tandoori-Style Chicken with Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole chicken legs (about 2 3/4 pounds), skinned and separated into drumsticks and thighs; 1 teaspoon salt; 2 tablespoons lemon juice; 1/2 medium onion, chopped; 3 cloves garlic, chopped; One 3-inch piece fresh ginger, peeled and chopped; 1/2 teaspoon cayenne pepper; 1 teaspoon garam masala, homemade (page 285) or store-bought; 2 teaspoons ground cumin seeds; 1 cup plain yogurt; 3 tablespoons olive or canola oil or ghee; 4 tablespoons finely chopped fresh mint

Servings: persons

4 whole chicken legs (about 2 3/4 pounds), skinned and separated into drumsticks and thighs
1 teaspoon salt
2 tablespoons lemon juice
1/2 medium onion, chopped
3 cloves garlic, chopped
One 3-inch piece fresh ginger, peeled and chopped
1/2 teaspoon cayenne pepper
1 teaspoon garam masala, homemade (page 285) or store-bought
2 teaspoons ground cumin seeds
1 cup plain yogurt
3 tablespoons olive or canola oil or ghee
4 tablespoons finely chopped fresh mint

1
Cut 2 deep diagonal slits into the fleshy parts of each thigh and 2 diagonal slits into both fleshy sides of each drumstick.
2
Put the chicken parts on a large plate in a single layer.
3
Rub both sides first with the salt and then the lemon juice.
4
Set aside for 20 minutes.
5
Meanwhile, put the onions, garlic, ginger, cayenne, garam masala, cumin, and yogurt into a blender and blend until you have a smooth paste.
6
Put the chicken and all accumulated juices in a bowl.
7
Add the paste from the blender and mix well.
8
Cover and refrigerate overnight or 24 hours.
9
Preheat oven to 500F.
10
Remove chicken from the marinade and lay the pieces in a single layer in a baking tray.
11
Brush with oil and then sprinkle with half the mint.
12
Bake 15 minutes.
13
Turn the pieces over, brush with more oil, and sprinkle the remaining mint over the top.
14
Bake another 5 minutes.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 whole chicken legs (about 2 3/4 pounds), skinned and separated into drumsticks and thighs, 1 teaspoon salt, 2 tablespoons lemon juice, 1/2 medium onion, chopped, and more.

Yes, Tandoori-Style Chicken with Mint 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.

Tandoori-Style Chicken with Mint

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