Imagine sinking your teeth into perfectly spiced, tender chicken legs that are bursting with exotic flavors and a gorgeous golden-brown exterior. This Tandoori Chicken recipe is not just a meal—it's a culinary adventure that brings the vibrant street food culture of India right into your kitchen. Whether you're a spice enthusiast or simply looking to elevate your dinner game, these chicken legs will become an instant family favorite that will have everyone asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken legs
- 1 cup plain yogurt
- 2 tablespoons tandoori spice mix
- 1 tablespoon lemon juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine plain yogurt, tandoori spice mix, lemon juice, and salt. Whisk together until well blended to create a smooth marinade.
- Rinse chicken legs thoroughly under cold water and pat completely dry using paper towels. This helps the marinade adhere better to the chicken.
- Make 2-3 shallow diagonal cuts on each chicken leg to allow marinade to penetrate deeply into the meat, which enhances flavor and helps tenderize.
- Place chicken legs into the yogurt marinade, ensuring each piece is completely coated. Cover and refrigerate for minimum 2-4 hours, preferably overnight for maximum flavor absorption.
- Preheat oven to 425°F (218°C) or prepare grill to medium-high heat. If baking, line a baking sheet with aluminum foil and place a wire rack on top for better air circulation.
- Remove chicken from marinade, letting excess drip off. Arrange chicken legs on prepared baking sheet or grill, ensuring they are not touching.
- For oven: Bake for 40-45 minutes, turning once halfway through, until internal temperature reaches 165°F (74°C). For grill: Cook for 25-30 minutes, turning occasionally to prevent burning.
- Once cooked, let chicken rest for 5-7 minutes to allow juices to redistribute, ensuring moist and tender meat.
- Garnish with freshly chopped cilantro before serving. Optionally, serve with mint chutney, rice, or naan bread.
Tips
- Marination is Key: Never rush the marinating process. The longer the chicken sits in the yogurt-spice mixture (ideally overnight), the more tender and flavorful it becomes.
- Pat Dry for Crispy Skin: Always ensure chicken legs are thoroughly dried before marinating to help the spices stick and achieve that desirable crispy exterior.
- Create Scoring Cuts: The diagonal cuts not only help marinade penetrate deeper but also ensure more even cooking and maximum flavor absorption.
- Temperature Matters: Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) for safe, perfectly cooked chicken.
- Rest Your Meat: Allow the chicken to rest after cooking to redistribute juices, ensuring each bite remains incredibly moist and succulent.
- Versatile Cooking Methods: This recipe works brilliantly both in the oven and on the grill, giving you flexibility based on your preference or available equipment.
Nutrition Facts
Calories: 296kcal
Carbohydrates: 14g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
