(serves 5)
Ingredients
5 chicken legs, 50 g Mayil spices for tandoori, 250 g plain yoghurt, 50 g minced coriander, 50 g minced mint, juice of ½ lemon, 2 tbs mustard oil, 1 tbs garlic and ginger paste, 1 onion (sliced into rings), 10 g salt, 5 g pepper.
Preparation
- Marinate the chicken with all the ingredients added one at a time.
- Put aside in the refrigerator for 5 hours.
- Place the chicken on a grill in an oven tray and cook for 20 minutes at 150°C.
- Fry the onion rings.
- Sprinkle with minced coriander and fried onion rings.
- Best served hot, with white rice.
