Tandoori Chicken Leg

Bursting with bold flavors and vibrant spices, Tandoori Chicken Legs are a classic Indian dish that's sure to impress your taste buds. This recipe combines juicy chicken legs marinated in a rich blend of Greek yogurt, garlic, ginger, and a medley of aromatic spices like garam masala and cumin, then roasted to perfection for a smoky, charred finish. The deep slits in the chicken ensure the marinade infuses every bite, creating tender and flavorful meat with just the right kick of heat from red chili powder. Ready in under an hour of cook time, these oven-roasted tandoori chicken legs are perfect for dinner parties or weeknight meals. Garnished with fresh cilantro and served with zesty lemon wedges, this dish pairs beautifully with mint chutney or creamy raita for a restaurant-style experience at home.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Wash the chicken legs thoroughly and pat them dry with paper towels.

Step 2

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.

Step 3

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.

Step 4

Add the chicken legs to the marinade and coat them thoroughly. Ensure the marinade enters the slits you made in the chicken.

Step 5

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the chicken absorb all the spices.

Step 6

Preheat your oven to 400°F (200°C).

Step 7

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.

Step 8

Brush the chicken legs with vegetable oil to help in browning and keep them from drying out during cooking.

Step 9

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.

Step 10

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.

Step 11

Remove from oven and let the chicken rest for about 5 minutes.

Step 12

Garnish the tandoori chicken legs with fresh cilantro.

Step 13

Serve hot with lemon wedges and a side of mint chutney or raita.

Nutrition Facts

Serving size	1009 grams (1009.0g)

Amount per serving	% Daily Value*
Calories	1340

Total Fat 83.70g	107%
Saturated Fat 19.50g	98%
Polyunsaturated Fat 16.80g
Cholesterol 470mg	157%
Sodium 2926mg	127%
Total Carbohydrate 35.50g	13%
Dietary Fiber 9.80g	35%
Total Sugars 14.30g
Protein 115.90g	232%

Vitamin D 0IU	0%
Calcium 456mg	35%
Iron 16mg	88%
Potassium 1974mg	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.

Source of Calories

Fat: 55.4%

Protein: 34.1%

Carbs: 10.4%