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Tandoori Chicken Legs Recipe

Indian · Main course · 55 min total

Juicy, smoky chicken legs marinated in yogurt and spices, then roasted to perfection. This easy home-cook version mimics the tandoor without a clay oven.

Ingredients

• 4 chicken legs (drumsticks and thighs attached, about 2 lbs)
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 1 tablespoon ginger-garlic paste
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon Kashmiri red chili powder (or paprika)
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 tablespoon gram flour (besan, optional for thickening)

Instructions

1. Pat chicken legs dry and score deep cuts into the flesh with a sharp knife.
2. In a large bowl, mix yogurt, lemon juice, oil, ginger-garlic paste, cumin, coriander, chili powder, turmeric, garam masala, salt, cayenne (if using), and gram flour (if using) until smooth.
3. Add chicken legs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
5. Remove chicken from marinade, letting excess drip off. Place on the wire rack. Brush with a little oil.
6. Bake for 30-35 minutes, turning once halfway, until internal temperature reaches 165°F (74°C) and skin is charred in spots. For extra char, broil for 2-3 minutes at the end.
7. Let rest for 5 minutes before serving. Garnish with lemon wedges and fresh cilantro.

Tips

• For smokier flavor, heat a piece of charcoal until red-hot, place in a small foil cup on the baking sheet, add a drop of oil, and cover the chicken with foil for 5 minutes before baking.
• Leftover chicken can be stored in the fridge for up to 3 days. Reheat in a hot oven or air fryer.
• Serve with naan, rice, and mint chutney.

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