Oven-Baked Tandoori Chicken Legs
Summary
- A classic Indian dish featuring chicken legs marinated in a flavorful blend of yogurt and spices, then roasted in the oven until tender and slightly charred. This recipe provides a simple way to achieve restaurant-style tandoori chicken at home.
All Ingredients - For the Marinade
- Yoghurt 100g
- Tandoori Masala 1 tbsp
- Turmeric Powder 1 tsp
- Kashmiri Chilli Powder 1 tsp
- Cumin Powder 1 tsp
- Chilli Powder 1 tsp
- Coriander Powder 1 tsp
- Garlic Paste 2 tsp
- Salt 1 tsp
- Dried Fenugreek 1 tsp
- Olive Oil 2 tbsp
All Ingredients - Main Ingredient
- Chicken Legs 1kg
Tools You'll Need
- Baking sheet
- Oven
- Grill
- Bowl
- Whisk
Don't have an ingredient? Try these swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
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. 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 for .
Step 3: Arrange Chicken on Baking Tray
Line a baking tray with aluminum foil and place a wire rack on top. Arrange the 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 at 180°C (approximately 355°F) (350°F (approximately 175°C)) or Gas Mark 4.
Step 5: Flip and Broil
After , remove the chicken from the oven and flip each piece over. Return the tray to the oven and broil (grill) for at 250°C (approximately 480°F) (480°F (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. for a few minutes before serving hot.
Pro Tips
• 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.
Variations
• 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.
From this CreatorMore from Cook with Nabeela
Other recipes converted from Cook with Nabeela's cooking videos.
Chicken Niblets Curry
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Semolina Halwa (Suji Halwa) - Easy Dessert Recipe
Cuisine
Indian · North Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Chicken Corn Soup - Classic Comfort Food
Cuisine
International · Asian-inspired
Prep + Cook Time
1 hr 20 min
Difficulty Level
Medium
Authentic Chicken Curry - Indian Style
Cuisine
Indian · South Asian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Hyderabadi Mutton Dum Biryani
Cuisine
Indian · Hyderabadi
Prep + Cook Time
2 hr 5 min
Difficulty Level
Medium
Paneer Pulao – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Aloo Capsicum Sabzi with Curd Gravy
Cuisine
Indian · North Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
Vegetable Sambar Recipe – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Boti Recipe - Spicy, Tender & Juicy
Cuisine
Indian · South Asian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Easy
Drumstick Dal (Moringa Lentil Stew)
Cuisine
Indian · General Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...