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 pounds), 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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