Wash the chicken pieces and pat dry them using kitchen towels. Give them a few gashes
In a mixing bowl, add all ingredients, for the tandoori chicken - whisk until lump free and well combined
Add the chicken legs to the marinade and coat well. Cover and let keep it in the fridge for a minimum of 2 hours or overnight
Grease and heat a griddle pan and place the chicken on it. Cook for 10-12 minutes on each side or until done and remove on a plate, over medium flame
In case using an oven, place the chicken pieces on a sheet pan/wire rack, and bake in a pre-heated oven for 30-40 minutes at 180°C
To make the mint chutney, add all its ingredients (except the yoghurt) to a mixer jar and blend smooth with 2 tablespoons of water. Add this to the yoghurt and whisk smooth. Your mint chutney is ready
Serve your yummy chicken tandoori hot with the mint chutney and naan, for a delicious and filling meal. Enjoy!
