Chicken Cafreal


500gms chicken legs

1 tablespoon Coriander and Ginger Tandoori paste

1 tablespoon chickpea flour

1 tablespoon natural yoghurt

1 tablespoon olive oil

To serve

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.

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