Indian Tandoori Chicken Legs

Method

1. 1
   • chicken drumstick 8

   Score the drumsticks — Score each chicken drumstick with 2-3 deep slashes to help the marinade penetrate.

2. 2
   • plain yogurt 250 g
   • lemon juice 2 tbsp
   • garlic 4
   • fresh ginger 1 tbsp
   • garam masala 2 tsp
   • ground turmeric 1 tsp
   • cayenne pepper 1 tsp
   • smoked paprika 1 tsp
   • vegetable oil 1 tbsp
   • salt to taste

   Make the tandoori marinade — Mix the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cayenne, smoked paprika, oil, and salt into a thick marinade.

3. 3
   • chicken drumstick 8

   Marinate the chicken — Rub the marinade deep into the scored chicken. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

4. 4
   • chicken drumstick 8

   Roast the drumsticks — Preheat the oven to 220°C (425°F). Roast the drumsticks on a wire rack for 30-35 minutes, turning once, until charred at the edges and cooked through to 74°C (165°F).

   ⏱35 min
5. 5
   • lemon 1

   Serve with lemon wedges — Serve hot with lemon wedges to squeeze over the top.