Indian Tandoori Chicken Legs
Tandoori chicken is a bold, smoky dish packed with heat, spice, and depth. These chicken legs are marinated in yogurt and a vibrant blend of Indian spices, then roasted until charred and aromatic. The yogurt tenderizes the meat, while the tandoori masala brings deep, complex flavor. Traditionally cooked in a clay oven, these legs still get plenty of charred magic in a standard oven or on the grill. Serve with naan and cooling cucumber raita.
Ingredients
- 8 chicken legs
- 1 C plain yogurt
- 1 T lemon juice
- 1 T grated ginger
- 2 cloves garlic, minced
- 1 T tandoori masala or garam masala
- 1 t turmeric
- 1 t paprika
- 1/2 t cayenne pepper
- Salt to taste
- Red food coloring (optional)
Instructions
- Score the chicken legs with shallow cuts.
- In a bowl, mix yogurt, lemon juice, garlic, ginger, spices, and food coloring if using.
- Coat chicken in marinade, cover, and refrigerate for at least 6 hours or overnight.
- Preheat oven to 400°F or grill to medium-high heat.
- Bake or grill for 30–35 minutes until cooked through and slightly charred on the edges.