Photo by Gourmet
Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.
Recipe information
Total Time
45 min
Yield
Makes 6 servings
Ingredients
1 cup plain yogurt (not low-fat; preferably Greek-style)
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
Preparation
Step 1
Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.
Step 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.
Step 3
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
Recipe notes
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