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.
Ingredients
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.