These deliciously spicy tandoori chicken legs are a perfect accompaniment to the chickpea, spinach and lentil dahl, or could be made in advance and had cold with a salad for a lighter meal. You could even make extra and use the meat in your very own Be Strong Kebab the following day. Chicken legs have a lot more flavour than breast meat, and marinating them in the Indian spices, gives it a real depth of flavour and a bit of a kick… who needs a take away when you make these in less time than it takes for your delivery to arrive!
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Low Fat Tandoori Chicken Legs
- Total Time: 50 minutes
- Yield: 4 1x
Description
Simple, easy spicy chicken legs. Delicious served with our chickpea, spinach and lentil dahl.
Ingredients
4 chicken leg quarters
100 mls of fat free natural yoghurt
Tandoori spice mix from Morrisons
Instructions
- Remove the skin from the chicken legs
- Mix the yoghurt and a generous helping of tandoori mixed spices.
- Coat the chicken in the yoghurt mix and marinate in the fridge for a minimum of two hours.
- Cook the coated chicken in a pre-heated oven for 40 minutes – check the meat is cooked through.
- Serve with the chickpea and spinach dahl or a salad.
Notes
Marinading the chicken overnight will intensify the flavours, so prep in advance if you can.
- Prep Time: 10
- Cook Time: 40
Nutrition
- Calories: 200