Tandoori Chicken

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Ingredients

240ml plain yogurt
4 tbsp fresh mint leaves, chopped
4 tbsp fresh coriander, chopped
2 tbsp vindaloo paste
1 tsp salt
3/4 tsp black pepper
6 whole chicken legs (thigh and drumstick), skin discarded (the butcher will do this for you)
To serve:
salad and new potatoes

Instructions

Combine all the ingredients together (excluding the chicken).
Put the tandoori sauce over the chicken pieces.
Cover with cling film and leave in the fridge for 24 hours.
Preheat the oven to 180°C/350°F/gas mark 4.
Cook for 30minutes, or until the chicken is cooked through.
Serve with salad or baby potatoes.

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