Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes, plus 12-24 hours to marinate
Servings: 4 servings
Level of Cooking : Easy
Taste : Mild
Author: Jenn Segal
o 1 tablespoon paprika
o 1 tablespoon garam masala (substitute curry powder if you can't find it)
o 1 tablespoon ground cumin
o 1 tablespoon ground coriander
o 1/2 teaspoon ground turmeric
o 1/2 teaspoon cayenne pepper (use 1/4 teaspoon for less heat)
o 3 tablespoons peeled and roughly chopped fresh ginger
o 7 garlic cloves, peeled and roughly chopped
o 1/4 cup whole milk Greek yogurt
o Zest and juice from one lime (about 1 teaspoon zest and 2 tablespoons juice)
o 1/4 cup vegetable oil
o 2-1/2 teaspoons salt
o A few sprigs cilantro, optional for garnishing the platter
o 1 (9 ounce) jar mango chutney, for serving
o Lime wedges, optional, for serving
In a small pan over medium-low heat, combine the paprika, garam masala, cumin, coriander, turmeric and cayenne pepper. Cook, stirring frequently, for about 2 minutes, until spices are fragrant.
Add the spices to a blender or mini food processor, along with the ginger, garlic, Greek yogurt, lime zest and juice, oil and salt; process until smooth.
Using a very sharp knife, make 2 or 3 slashes in each leg (be careful; they are slippery). Place the chicken legs in a large bowl and toss with the marinade. Cover and refrigerate for at least 3 hours or overnight.
Preheat the oven to 400°F. Line a baking sheet with heavy duty aluminum foil (for easy clean-up) and set an oven-proof rack over top. Spray the rack with nonstick cooking spray or grease with vegetable oil.
Arrange the chicken on the rack, leaving a bit of space between the pieces. Spoon any marinade left in the bowl evenly over the legs. Roast for 45 minutes, turning once midway through, until the chicken is golden brown and cooked through (be sure to turn on your exhaust fan as the oven will get a little smoky). Turn on the broiler and broil the chicken about 6 inches from the heat for 3-5 minutes, until lightly charred and crisp all over. Serve with Mango Chutney.
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