Indian chicken legs

Name: indian chicken legs
Cook time: 10 min
Total time: 180 min
Yield: 4
Cuisine: Indian
Ingredients: 3 cm fresh ginger; 160 g mild curry paste pot; 150 ml Greek yoghurt; 4 chicken leg; 300 g pandan rice; 340 g Mango Chutney pot

Chicken legs in a marinade of yoghurt

Ingredients

3 cm fresh ginger
160 g mild curry paste pot
150 ml Greek yoghurt

4 chicken leg
300 g pandan rice
340 g Mango Chutney pot

Kitchen Stuff

1 baking dish (40 x 40 cm)

Directions

Peel and grate the ginger. Mix in the baking dish with the spice paste and Greek yogurt. Cut each chicken leg 4 times ½ cm.
Place the chicken legs in the yogurt mixture and rub them in. Leave to marinate for 2 hours: first in the refrigerator, the last 30 minutes at room temperature.
In the meantime, preheat the oven to 200 ºC. Fry the legs in the yogurt mixture in the oven for about 50 minutes.
In the meantime, prepare the rice according to the instructions on the packaging. Serve the chicken legs with the rice and chutney.