Baked Tandoori Chicken Legs with Coconut Chutney
- Prep Time: 15 min
- Total Time: 40 min
- Servings: 2
This mildly spicy Tandoori Chicken gets paired with a cool and fresh coconut chutney.
|1 pkg Mina Halal® Tandoori Chicken Legs¾ cup (175 mL) thick greek yogurt¼ cup (60 mL) mint, chopped¼ cup (60 mL) cilantro, chopped
1 cup (250 mL) fresh coconut, grated
2 green chili, deseeded and chopped
¼ tsp (1.25 mL) cumin seeds
1/3 cup (75 mL) sweetened coconut, shredded
1 lime, cut into wedges
DIRECTIONSPREHEAT oven to 400 degrees.
PLACE chicken on a parchment lined baking sheet.
BAKE for 35 to 40 minutes or until an internal temperature of 165 degrees is reached.
MEANWHILE place mint, cilantro, yogurt, fresh coconut, chili and cumin seeds.
BLEND until desired consistency. Add salt and pepper to taste.
STIR in sweetened coconut. Serve with lime wedges on the side.
SERVE with a side of basmati rice.