Oven-Baked Tandoori Chicken Legs

Step 1: Prepare the Marinade

In a large glass bowl, add yoghurt, tandoori masala, turmeric powder, Kashmiri chilli powder, cumin powder, chilli powder, coriander powder, garlic paste, salt, dried fenugreek, and olive oil. Whisk until all ingredients are well combined into a smooth paste.

Step 2: Marinate the Chicken

Add the chicken legs to the bowl with the marinade. Use your hands to coat each piece of chicken thoroughly and evenly. Cover and set aside to marinate for 1 hour.

Step 3: Arrange Chicken on Baking Tray

Line a baking tray with aluminum foil and place a wire rack on top. Arrange the marinated chicken legs in a single layer on the wire rack.

Step 4: Roast the Chicken

Place the tray in a preheated oven and roast for 20 minutes at 180°C (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)) or Gas Mark 4.

Step 5: Flip and Broil

After 20 minutes, remove the chicken from the oven and flip each piece over. Return the tray to the oven and broil (grill) for 10 minutes at 250°C (≈480°F) (approximately 480°F) (480°F (≈250°C) (approximately 250°C)) or Gas Mark 9, until cooked through with a nice char.

Step 6: Serve

Remove the cooked tandoori chicken from the oven. Let it rest for a few minutes before serving hot.

• Marinating for at least one hour is crucial for the flavors to penetrate the chicken.

• Using a wire rack over a foil-lined tray allows for even cooking and easy cleanup.

• Broiling the chicken at the end gives it the characteristic charred tandoori finish.

• This recipe can also be cooked on a barbecue grill for a smokier flavor.

• Chicken thighs or breasts can be used as an alternative to chicken legs.