Tandoori Chicken Leg
Get ready to savor the bold and aromatic flavors of authentic Indian cuisine with this irresistible Tandoori Chicken Leg recipe! Perfectly marinated in a rich blend of Greek yogurt, fresh lemon juice, and a medley of iconic Indian spices—like garam masala, ground cumin, and vibrant turmeric—this dish delivers succulent chicken legs with a smoky, charred finish reminiscent of traditional clay oven cooking. Oven-roasted to perfection, these chicken legs feature crispy edges and tender, juicy meat infused with layers of flavor from a marinade that penetrates deep into the cuts. Ideal for a crowd-pleasing dinner or as the star of your next barbecue, serve these spiced wonders with fresh cilantro, lemon wedges, and cooling sides like mint chutney or raita for a complete culinary experience. Easy to prepare yet incredibly enticing, this recipe will transport your taste buds straight to the streets of India.
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Recipe Information
Ingredients
- 4 pieces Chicken legs
- 1 cup Greek yogurt
- 2 tablespoons Lemon juice
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Garam masala
- 2 teaspoons Paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, for garnish
- 4 pieces Lemon wedges, for serving
Instructions
Wash the chicken legs thoroughly and pat them dry with paper towels.
Make deep cuts on the chicken legs with a sharp knife, ensuring the slits go down to the bone. This helps the marinade to penetrate further into the meat.
In a large mixing bowl, combine Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, paprika, ground cumin, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a smooth marinade.
Add the chicken legs to the marinade and coat them thoroughly. Ensure the marinade enters the slits you made in the chicken.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the chicken absorb all the spices.
Preheat your oven to 400°F (200°C).
Line a baking sheet with foil and place a wire rack on top. Arrange the marinated chicken legs on the wire rack ensuring they are not touching each other.
Brush the chicken legs with vegetable oil to help in browning and keep them from drying out during cooking.
Place the baking sheet in the oven and roast for about 25 to 30 minutes. Halfway through cooking, flip the chicken and brush with more oil if required.
To get an authentic charred look, switch the oven to broil on high for the last 3-5 minutes until the chicken gets some char marks.
Remove from oven and let the chicken rest for about 5 minutes.
Garnish the tandoori chicken legs with fresh cilantro.
Serve hot with lemon wedges and a side of mint chutney or raita.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.7 g | 107% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 470 mg | 156% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 14.3 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1974 mg | 42% | |
*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.
