Tandoori Chicken Legs with Mint Chutney

Method 6 steps

1. 01

   Rub the slashed drumsticks with lemon juice, chili powder and 1 tsp salt. Rest 20 minutes.

2. 02

   Mix the yogurt, ginger garlic paste and garam masala and coat the chicken, working it into the cuts. Refrigerate 4 hours or overnight.

3. 03

   Heat the oven to 475 F with a rack set over a foil-lined tray. Arrange the legs on the rack.

4. 04

   Roast for 25 minutes, brush with the melted oil, then broil for 5 to 8 minutes until charred at the edges and 175 F near the bone.

5. 05

   Meanwhile blend the mint, cilantro, green chili, a squeeze of lemon, pinch of salt and 2 tbsp water to a smooth green chutney.

6. 06

   Plate the chicken with onion rings and lemon wedges, with the chutney alongside.

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