Tandoori Chicken Legs with Potatoes and Capsicum

My Favourite Chicken Recipes

Tandoori Chicken Legs with Potatoes and Capsicum myfavouritepastime.comI have made this chicken several times but I’ve never taken photos. I need to use this recipe today evening so I will post it anyway, without any photos. One day photos will follow. Have a lovely week!

Tandoori Chicken Legs with Potatoes and CapsicumP/S I managed to take some photos last night. They are not so great but they will do for now. And by the way you can use left over marinade to make Tandoori Chicken Sandwich.

Tandoori Chicken Legs with Potatoes and Capsicum myfavouritepastime.comSpread the tandoori marinade over the chicken legs on both sides and into the slits.

Tandoori Chicken Legs with Potatoes and Capsicum myfavouritepastime.comCover with a cling film and leave to marinate for 6-8 hours or overnight in the fridge.

Tandoori Chicken Legs with Potatoes and Capsicum myfavouritepastime.comPlace the marinated chicken legs in an oiled anodized double grill and cook in middle rack in the oven for 15 minutes.

Tandoori Chicken Legs with Potatoes and Capsicum myfavouritepastime.comAdd the potatoes to the double grill with chicken and continue cooking for a further 15 minutes. Flip the potatoes, baste the chicken and add the yellow or red bell pepper and cook for further 15 minutes.

Tandoori Chicken Legs with Potatoes and Capsicum myfavouritepastime.comServe.

Tandoori Chicken Legs with Potatoes and Capsicum

Preparation time: 30 minutes; Marinating time: 2-8 hours; Cooking time: For chicken: 45 minutes; For potatoes: 30 minutes; and for peppers: 15 minutes; Serves: 4-8

Ingredients

For the chicken legs

  • 2 tablespoons lemon juice
  • Salt to taste
  • 4-8 chicken legs
  • Tandoori Paste (Make tandoori paste in advance. Keep in Fridge)

For potatoes and capsicum

  • 2-3 tablespoons olive oil
  • 1/2 to 1 teaspoon cajun seasoning or 2-3 tablespoons tandoori paste
  • Salt to taste
  • I kg potatoes, peeled and cut
  • I large yellow or red pepper julienned

Instructions

  1. Make the tandoori paste ahead of time and keep in the fridge. Preheat the oven to 450ºF (220ºC).
  2. Using a sharp knife, make 2-3 slits in each chicken leg. Rub salt and lemon juice into chicken legs and set aside for half an hour. (don’t put too much lemon).
  3. Spread the tandoori marinade over the chicken legs on both sides and into the slits. Cover with a cling film and leave to marinate for 6-8 hours or overnight in the fridge.
  4. For potatoes: combine the olive oil with the cajun seasoning and enough salt to taste. Mix the olive oil mixture with the potatoes and julienned capsicum. or just use the tandoori paste.
  5. Place the marinated chicken legs in an oiled anodized double grill and cook in middle rack in the oven for 15 minutes.
  6. Add the potatoes to the double grill with chicken and continue cooking for a further 15 minutes.
  7. Flip the potatoes, baste the chicken and add the yellow or red bell pepper and cook for further 15 minutes. Serve.
  8. Total cooking time for chicken: 45 minutes; Total cooking time for potatoes: 30 minutes; and Total cooking time for peppers: 15 minutes
  9. Use the left over marinade to make Tandoori Chicken Sandwich.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

2 thoughts

  1. Now I know! Thank you so much for this, i love Indian cooking, so much flavour and scent. I will for sure be trying this one..off to see what the day will bring, I’m hoping for sunshine! It is definitely cool this morning. Arguing with myself, should I put snow tires on or leave the all seasons…….

    1. That post is incomplete but I want to find it without logging in. I hope I shall take photos soon. I have a busy evening coming by so I may not even take photos tonight. We had some fog in the morning but now it’s sunny and nice. We are at 21C can you believe it. I love it, love it, love it!!!!
      Take care!
      Liz

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