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Tandoori Chicken Legs Recipe

Now you can prepare this yummy Tandoori Chicken Legs at home without any trouble. Find the required ingredients and method posted on this page. Follow the recipe as it is to get the perfect taste.

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0:35 - 0:10

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7353

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Submited by

asma from Karachi

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

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.

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