Ingredients
- 1 cup plain yogurt (not low-fat; preferably Greek-style)
- 1/4 cup chopped fresh mint leaves
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vindaloo paste (preferably Patak's brand)
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 6 whole chicken legs (thigh and drumstick; 3 3/4 lb), skin discarded
Description
Removing The Skin From The Chicken Legs Allows The Spices In Vindaloo Paste To Penetrate The Meat, While Yogurt Locks In Moisture During Cooking.
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