Tandoori Chicken Legs with Coconut Rice
Infuse your dinner table with bold flavors and irresistible aromas with this recipe for Tandoori Chicken Legs with Coconut Rice. Juicy chicken legs are marinated in a vibrant blend of yogurt, lemon juice, and rich Indian spices like cumin, coriander, turmeric, and paprika, then baked or grilled to achieve a deliciously smoky, slightly charred finish. Paired with fluffy, fragrant coconut rice simmered in creamy coconut milk and lightly sweetened, this dish offers a perfect harmony of savory and sweet. Ready in just about an hour after marination, this recipe is ideal for impressing guests or elevating a weeknight meal. Garnished with fresh cilantro, it’s a feast for both the eyes and the palate. Perfect keywords include Tandoori Chicken, Coconut Rice, Indian-inspired Chicken Recipe, and Easy Dinner Ideas.
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Recipe Information
Ingredients
- 4 pieces Chicken legs
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 1.5 cups White rice
- 1 can (13.5 oz) Coconut milk
- 1 cup Water
- 1 teaspoon Sugar
- 2 tablespoons, chopped Fresh cilantro
Instructions
In a large bowl, mix the yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, paprika, ground turmeric, cayenne pepper, and salt to create the marinade.
Make two or three deep slashes in each chicken leg with a sharp knife to ensure the marinade penetrates, and add the chicken legs to the marinade.
Coat the chicken thoroughly, cover, and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 425°F (220°C) or set your grill to medium-high heat.
Remove the chicken from the marinade and lightly brush with vegetable oil. Discard any remaining marinade.
Bake the chicken legs on a wire rack over a foil-lined baking sheet for 35-40 minutes, flipping once halfway, until the internal temperature reaches 165°F (74°C) and they are slightly charred. Alternatively, grill the chicken for about 15-20 minutes per side until cooked through.
While the chicken cooks, rinse the rice under cold water until the water runs clear.
In a saucepan, combine the rinsed rice, coconut milk, water, sugar, and a pinch of salt. Stir gently and bring to a boil over medium heat.
Reduce the heat to low, cover the pot, and let the rice simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed.
Turn off the heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.
Serve the tandoori chicken legs hot alongside the coconut rice. Garnish with freshly chopped cilantro.
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 3980 mg | 173% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 49.8 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 682 mg | 52% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2521 mg | 54% | |
*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.
