Tandoori Chicken Legs
6 servings
25 minutes
Tandoori chicken legs are a vibrant and aromatic dish from Indian cuisine rooted in the traditions of northern India. Its history dates back to ancient times when meat was baked in clay tandoor ovens, giving it a unique texture and rich flavor. The marinade made from yogurt, spices, and lime juice makes the chicken tender and juicy, while high-temperature baking adds an appetizing crust. A rich bouquet of spices—cumin, garam masala, paprika, and cayenne pepper—unfolds in every bite, filling it with warmth and Eastern aroma. Serving with fried onions and fresh cilantro highlights the balance of flavors, making this dish perfect as a standalone treat or part of a festive feast.
1
Remove the skin from the chicken legs (optional). Make diagonal cuts in the meat about 1 cm deep across the legs (3-4 cuts). In a bowl, mix yogurt, crushed garlic, grated ginger, lime juice, cumin, peanut butter, garam masala, paprika, a teaspoon of salt, and cayenne pepper. Place the chicken in the marinade and refrigerate for four hours.
- Chicken drumstick: 1.3 kg
- Plain (natural) yoghurt: 100 ml
- Garlic: 3 cloves
- Ginger: 20 g
- Lime juice: 2 teaspoons
- Ground cumin: 1.5 teaspoon
- Peanut oil: 1 tablespoon
- Garam masala: 1 teaspoon
- Coarse salt: to taste
- Paprika: 0.5 teaspoon
- Cayenne pepper: 1 teaspoon
2
Take the meat out of the fridge and let it sit at room temperature for half an hour. Preheat the oven to 190 degrees. Place the legs on a rack in a baking tray with some space between them, drizzle with the remaining marinade. Bake for forty minutes.
- Chicken drumstick: 1.3 kg
- Plain (natural) yoghurt: 100 ml
- Garlic: 3 cloves
- Ginger: 20 g
- Lime juice: 2 teaspoons
- Ground cumin: 1.5 teaspoon
- Peanut oil: 1 tablespoon
- Garam masala: 1 teaspoon
- Coarse salt: to taste
- Paprika: 0.5 teaspoon
- Cayenne pepper: 1 teaspoon
3
Fry sliced onions in vegetable oil until brown. The pan and oil should be very hot for quick frying, making the onions brown outside and slightly crispy inside. Serve the onions with chicken, sprinkled with cilantro.
- Vegetable oil: 1 tablespoon
- Onion: 2 heads
- Cilantro: to taste
