Tandoori Chicken Legs

Tandoori Chicken Legs Recipe in English is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Appetizer and Snack Recipes.

single recipe
Recommended By Chef 6:00 To Prep
0:30 To Cook 4 Servings
10545 1


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


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.

Posted By: asma, Karachi

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Reviews & Comments (1)

Excellent tandoori fish Recipes

Feb 10, 2014 Parveen Kajani Rocklin

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