Tandoori Chicken with Mint Chutney

• 4 whole chicken legs (drumstick and thigh), skin removed
• 1 cup thick yogurt (hung curd/Greek yogurt)
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp lemon juice
• 1 tbsp Kashmiri red chili powder (for color and mild heat)
• 1 tbsp garam masala or tandoori masala
• 1 tsp paprika
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 green chili

Instructions

1. 1

   Make deep slashes/cuts in the chicken legs to allow marinade to penetrate.

2. 2

   First marinade: Rub chicken with lemon juice, salt, and chili powder. Let it sit for 20 minutes.

3. 3

   Second marinade: Mix yogurt, ginger, garlic, garam masala, paprika, and a little oil. Coat chicken thoroughly. Marinate for at least 4-6 hours or overnight in fridge.

4. 4

   Preheat oven to 220°C (425°F). Place chicken on a rack over a baking sheet.

5. 5

   Roast for 30-40 minutes, turning once, until charred in spots and cooked through. Bast with butter halfway through.

6. 6

   Mint Chutney: Blend mint, cilantro, green chili, a clove of garlic, lemon juice and salt into a smooth paste. Serve with chicken.