Chicken Legs Tandoori

Chicken Legs Tandoori
  • 4 servings
  • 0:15 Preparation
  • 0:30 Cooking
  • 5:45 Total Time

Ingredients

Add all
  • 4

    chicken legs

  • marinade:

  • 1 cup
    (250 mL)

    plain yogurt

  • 1/2

    onion, chopped

  • 1 tsp.
    (5 mL)

    lemon juice

  • 1 tsp.
    (5 mL)

    curry powder

  • 1/2 tsp.
    (3 mL)

    chili powder

  • 1/2 tsp.
    (3 mL)

    Salt

  • pinch white pepper

  • 1/2 tsp.
    (3 mL)

    paprika

  • 1

    clove garlic

  • 1 Tbsp.
    (15 mL)

    tomato paste

Preparation

Mix the ingredients for the marinade. Add the chicken legs and marinate in the refrigerator for 5 to 6 hours.

Cook under the grill in indirect heat or bake at 350°F( 180°C) for 20 to 25 minutes.

Serve with apples, oranges, lemon and mint couscous.

Source: Chef José Trottier

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007