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Tandoori Chicken Legs https://www.metro.ca/userfiles/image/recipes/cuisses-poulet-tandoori-5222.jpg PT05M PT25M PT5H30M
Mix the marinade ingredients together. Add the chicken legs and coat with the marinade. Marinate in the refrigerator for 5 to 6 hours. Roast in the oven at 350°F/180°C for 20 to 25 minutes.
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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. (2 mL) chili powder 1/2 tsp. (2 mL) Salt A pinch of white pepper 1/2 tsp. (2 mL) paprika 1 garlic clove 1 Tbsp. (15 mL) tomato paste 4 chicken legs
Tandoori Chicken Legs

Tandoori Chicken Legs

Rate this recipe
19 Votes
  • Gluten-free
4
servings
0:05
Preparation
0:25
COOKING
5:30
TOTAL TIME

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Ingredients

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  • 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.
    (2 mL)
    chili powder
  • 1/2 tsp.
    (2 mL)
    Salt

  • A pinch of white pepper
  • 1/2 tsp.
    (2 mL)
    paprika
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    tomato paste
  • 4
    chicken legs
Imprimer ma sélection

Preparation

Mix the marinade ingredients together. Add the chicken legs and coat with the marinade. Marinate in the refrigerator for 5 to 6 hours. Roast in the oven at 350°F/180°C for 20 to 25 minutes.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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