Masala Chicken Legs
Delight your taste buds with these bold and flavorful Masala Chicken Legs! Marinated in a luscious blend of creamy yogurt, fragrant garlic and ginger paste, and a medley of Indian spices like garam masala, turmeric, and red chili powder, these oven-roasted chicken legs pack a punch of authentic flavor. The marinade, enriched with zesty lemon juice, penetrates deep into the meat thanks to knife-slit preparation, ensuring every bite is tender and juicy. Perfectly golden and slightly charred from roasting, this dish is a perfect centerpiece, whether paired with naan, steamed basmati rice, or a fresh side salad. Easy to prepare yet rich with the unmistakable aroma of homemade Indian cuisine, this recipe is ideal for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 4 pieces Chicken legs
- 1 cup Plain yogurt
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro
Instructions
Wash the chicken legs thoroughly and pat them dry with a paper towel.
Using a knife, make 2-3 deep slits on each chicken leg to allow the marinade to penetrate better.
In a large mixing bowl, combine yogurt, garlic paste, ginger paste, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, lemon juice, salt, and vegetable oil. Mix well to create a smooth marinade.
Add the chicken legs to the bowl, ensuring they are fully coated with the marinade. Massage the marinade into the slits for maximum flavor.
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours or preferably overnight for best results.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with oil.
Place the marinated chicken legs on the prepared baking sheet, spacing them evenly.
Roast the chicken in the preheated oven for 35-40 minutes, turning them halfway through the cooking time, until the chicken is cooked through and the skin is golden brown.
Garnish the cooked chicken legs with freshly chopped cilantro and serve hot with naan, rice, or a side salad.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 12.4 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 592 mg | 46% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1792 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
