Spicy chicken legs
- October 2015
- Serves 4-6
- Hands-on time 35 min, oven time 30 min, plus marinating
Chef Atul Kochhar shares his recipe for these spicy, vibrant and tangy chicken legs which are sure to go down a storm.
- 20.2g (3.9g saturated)
- 2.4g (1.6g sugars)
Prepare the chicken up to the end of step 2 and keep covered, chilled, for up to 24 hours. The spice mix will keep for up to 2 months in a sealed container.
Kashmiri chilli powder is mild with a vibrant red colour. If you can’t find it, use mild chilli powder or paprika.
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