500gms chicken legs
1 tablespoon Coriander and Ginger Tandoori paste
1 tablespoon chickpea flour
1 tablespoon natural yoghurt
1 tablespoon olive oil
Rice and lemon pickle.
Score chicken legs. Prepare a marinade mix of tandoori paste, chickpea flour, yoghurt, olive oil and salt. Leave to marinade overnight.
Cook on BBQ or roast in a 200 degree oven for 45 – 50 minutes.
Alternatively, place chicken legs in air fryer basket and cook on 185 degrees for 25-30m minutes.
Serve on a bed of rice with lemon pickle or mango chutney.