Cook and Scale
Indian Tandoori Chicken Legs
4 servings · 55 min total
Yogurt-marinated chicken drumsticks roasted until charred and juicy, deeply spiced with garam masala, turmeric, and cayenne.
Ingredients
- 8 chicken drumstick
- 250 g plain yogurt
- 2 tbsp lemon juice
- 4 garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tbsp vegetable oil
- salt to taste
- 1 lemon, cut into wedges
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Score the drumsticks — Score each chicken drumstick with 2-3 deep slashes to help the marinade penetrate.
- 2.
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.
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.
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).
- 5.
Serve with lemon wedges — Serve hot with lemon wedges to squeeze over the top.