Tandoori Chicken Legs
Find easy and simple Tandoori Chicken Legs Recipe with a fusion of traditional and contemporary flavors. Tandoori Chicken Legs is a common dish to find in Appetizer and Snack Recipes category. Enhance your cooking journey and enjoy creating Tandoori Chicken Legs recipe with available user-friendly instructions in English Recipes.
| Recommended By Chef |
| 6:00 To Prep |
| 0:30 To Cook |
| 4 Servings |
| Tips About Recipe |
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2 ¼ lbs. of Chicken Legs (skinned)
1 tbsp. of Lemon Juice
1 tsp. Yellow Food Coloring
½ tsp. Red Food Coloring
1 ½ tbsp. Coriander (Pisa Dhania) (grounded)
1 tbsp. Paprika
1 tbsp. Cumin (Pisa Zeera) (grounded)
1 tsp. Salt
1 ¼ cup Plain Yogurt
1 tbsp. Fresh Ginger (Adrak) (grated)
1 tsp. Garlic Paste (Pisa Lehsan)
¼ cup of Clarified Butter (Ghee) or Vegetable Oil
How to make Tandoori Chicken Legs
METHOD:
Remove and discard skin from chicken legs, lengthwise. Mix lemon juice, yellow and red food coloring in a cup. Brush chicken with this mixture to coat.
Mix Coriander, Paprika, Cumin, and salt in a cup. And sprinkle this mixture over the chicken legs in a shallow glass bowl, turning chicken and spreading spices to evenly coat.
Mix plain yogurt , ginger, and garlic in a small bowl. Pour plain yogurt mixture over the chicken legs, turning pieces to coat. Marinate, covered, in a refrigerator, turning pieces occasionaly, for 4 to 6 hours. And let chicken legs stand in marinade, covered, at room temprature for 1 more hour before cooking.
Preheat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tablespoons of ghee or oil. Bake chicken for 12 minutes. Turn pieces over; brush with the remaining 2 tablespoons ghee or oil. Continue baking until chicken is cooked well and tender, (approximately) about another 15 minutes longer or until done.