Diary of a Foodie

Chicken Vindaloo

Diary of a Foodie: Season Three: India & Vietnam: Complex Cuisine

  • Active time:15 min
  • Start to finish:45 min
January 2009
Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

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  • 1 cup plain yogurt (not low-fat; preferably Greek-style)
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons vindaloo paste (preferably Patak's brand)
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 6 whole chicken legs (thigh and drumstick; 3 3/4 lb), skin discarded
  • Put oven rack in middle position and preheat oven to 500ºF. Line rack of a broiler pan with foil.
  • Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
  • Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
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