Tandoori Chicken Legs

Main Dishes | Indian cuisine

⏳ Time

25 minutes + 4 hours

🥕 Ingredients

🍽️ Servings

Description

Tandoori chicken legs

Ingredients

Chicken Drumstick - 3 lbs
Natural Yogurt - 3 fl oz
Garlic - 3 cloves
Ginger - 0.7 oz
Lime Juice - 2 spoons
Ground Cumin - 1½ spoons
Onion - 2 heads
Peanut Butter - 1 tablespoon
Garam Masala - 1 tablespoon
Coarse Salt - to taste
Paprika - ½ spoons
Cayenne Pepper - 1 tablespoon
Cilantro - to taste
Vegetable Oil - 1 tablespoon

Step by Step guide

Step 1

Remove the skin from the chicken legs (optional). Using a sharp knife, make diagonal cuts in the meat about 1 cm deep across the entire surface of the legs (about 3-4 cuts each). In a bowl, mix yogurt, crushed garlic, grated ginger, lime juice, cumin, peanut butter, garam masala, paprika, one teaspoon of salt, and cayenne pepper. Place the chicken in the marinade and refrigerate for four hours.

Step 2

Remove the meat from the refrigerator and let it sit at room temperature for thirty minutes. Preheat the oven to 374°F. Place the legs on a baking sheet lined with a rack, ensuring they are spaced slightly apart, and drizzle with the remaining marinade. Roast for forty minutes.

Step 3

In a hot vegetable oil, sauté sliced onion rings until they are golden brown. The pan and oil should be very hot to ensure a quick cooking process, resulting in onions that are browned on the outside but still slightly crispy on the inside. Serve the onions with chicken, garnished with fresh cilantro.