A delicious Indian inspired meal that is perfectly spiced but not too spicy. Delicious, simple and quick to make, be prepared for it to be devoured!
Tandoori Chicken Legs
10 skinless chicken legs (make slits) 170g plain low fat yogurt 1 tablespoon tandoori paste 1 tablespoon lemon juice 1 heaped teaspoon ginger and garlic paste 1 tablespoon aromat or seasoned salt
Mix marinade ingredients together till well incorporated. Pour over chicken legs and marinate for 24hrs or overnight.
Place legs in an oven safe baking dish. Reserve leftover marinade. Bake for 15 minutes at 200˚c. Then turn legs over and baste with leftover marinade. Return to oven for 15 minutes more. Then move legs to baking tray and place under grill for 5 minutes.
Serve with cheesy potatoes and a side salad.
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