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Tandoori Chicken Legs with Coconut Rice

by Finy (follow)
Dinner (2078)      Family (1331)      Indian (215)      Spicy (139)      Cooking (15)      Poultry (4)     

finished chicken

This is a spicy dish, which tastes great, and smells delicious. If you prefer it less spicy, just use less of the Tandoori paste.

The chicken/marinade could be made in the morning before work, put in a zip lock bag, and then is ready to cook when you come home at night.

It is a great combination, tandoori and the coconut rice and could also be served with cucumber raita (cucumber, yoghurt, bit of lemon juice). I made it with sliced cucumber which also worked well.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Makes: 4 servings

8 chicken legs/drumsticks (I used no skin)
1/2 cup tandoori paste
3/4 cup yoghurt

Coconut and Coriander Rice
1 3/4 cups white rice, rinsed
400 ml coconut cream
1 1/4 cups water
3 tblsp fresh coriander, chopped

Cut 3 x 1 cm deep cuts in each chicken leg.

Mix the yoghurt and tandoori paste in a bowl.

Add the chicken legs, cover and put in fridge for about 4 hours, or overnight.

mixing chicken

Heat oven to 200C.

Put chicken in a large baking dish and cook uncovered for about 35 minutes, or until chicken is no longer pink inside.
Turn chicken over once or twice during cooking.

turn over

While chicken is cooking, combine the coconut cream, water and rice and bring to the boil. Turn heat down and cook 15-20 minutes, stirring a few times so the rice does not stick.


When rice is done, add the chopped coriander, mix in and let stand for about 5 minutes.

turn over

Put rice on plate and spoon chicken over it.

finished rice

on rice

I like this Recipe - 8
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