I absolutely love this recipe. I’ve changed it over the years quite a few times but this is the one my kids like best. It’s simple to make and so much better than those Kentucky fried artery cloggers.
In fact, this tandoori chicken has a lot more flavour in addition to being much better for you. As with most tandoori chicken dishes, all of the fatty skin is removed. I cooked these on a baking tray in the oven but in the Summer I do it on the barbecue. Removing the skin makes barbecuing easier as there really never are any flare ups.
I like cooking tandoori chicken recipes with the legs and thighs of the bird. Although it is more common to use breast, the thighs and legs are much tastier.
You could serve these with a nice raita or hot sauce but I usually just go with a few lime wedges. That’s all you need.
The chicken legs used in this recipe were supplied to me for use in my recipe by my friends at Farmer’s Choice. Farmer’s Choice has an outstanding service and deliver free range meat and other food products to your doorstep. The curry powder and garam masala used in this recipe were my own CURRY GUY smoked spice blends which are also available from Farmer’s Choice.