Tandoori Chicken

Recipe courtesy of Epicurious



1 cup plain yogurt

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh cilantro

2 tablespoons vindaloo paste (preferably Patak's brand)

1 teaspoon salt

3/4 teaspoon black pepper

6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded



  1. Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.
  2. Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
  3. Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.