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About the Dish
Imagine sinking your teeth into a juicy, tender tandoori chicken leg, perfectly charred on the outside yet oozing with buttery goodness inside. Marinated to perfection in a rich blend of yogurt, spices, and herbs, each bite offers a delightful contrast between the smoky, crispy exterior and the succulent, melt-in-your-mouth interior. The secret lies in the marinade, where garam masala, cumin, and coriander mingle with a touch of lemon juice and a dash of ginger-garlic paste, creating an explosion of flavor. Grilled to perfection, the chicken takes on that signature tandoori flavor, deepened by a hint of char from the hot clay oven (or your home grill!).
The final touch? A rich, buttery glaze brushed onto the chicken as it finishes cooking, adding an extra layer of indulgence and giving it that melt-in-your-mouth experience. Served with a squeeze of fresh lemon, this tandoori chicken leg will make your taste buds dance, leaving you craving more with every bite. Whether paired with naan, rice, or simply enjoyed on its own, this dish is a symphony of flavors that will leave you completely satisfied.
Recipe
Ingredients
Directions to make
For the Marinade :
- Chicken leg pieces – 4 (bone-in, skinless)
- Yogurt – 1/2 cup (thick, full-fat)
- Ginger-garlic paste – 1 tbsp
- Lemon juice – 2 tbsp
- Red chili powder – 1 tbsp (adjust for spice level)
- Turmeric powder – 1/2 tsp
- Garam masala – 1 tsp
- Cumin powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Kasuri methi (dried fenugreek leaves) – 1 tsp (optional)
- Salt – to taste
- Oil – 1 tbsp
- Fresh coriander leaves – chopped (for garnish)
- Butter – 2 tbsp (melted)
- Garlic – 1-2 cloves (finely chopped, optional)
- Lemon juice – 1 tsp
- Begin by making small slashes on the chicken leg pieces with a sharp knife. This will allow the marinade to seep into the meat, making it more flavorful and tender.
- Rinse the chicken pieces under cold water, pat them dry with paper towels, and set them aside.
- In a large bowl, combine yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, and salt.
- Add kasuri methi and oil to the mixture and whisk it all together until the marinade is smooth and well combined.
- Add the chicken pieces to the marinade, making sure each piece is thoroughly coated. Massage the marinade into the chicken, especially into the slashes you made.
- Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or ideally, overnight for deeper flavor.
- Preheat your oven to 400°F (200°C) if you’re baking. Alternatively, if you’re grilling, heat your grill to medium-high heat.
- If baking, line a baking tray with aluminum foil or parchment paper to avoid sticking and make cleanup easier.
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Grilling: Place the marinated chicken leg pieces on the grill, cooking for about 25-30 minutes, turning occasionally, until the chicken is fully cooked and has a nice char on the outside. You can brush the chicken with a bit of oil during grilling to prevent it from drying out.
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Baking: Arrange the marinated chicken legs on the baking tray. Bake in the preheated oven for 25-30 minutes, flipping the chicken halfway through to ensure even cooking. You’ll know it’s done when the chicken is golden and slightly charred on the edges. You can check doneness with a meat thermometer— it should reach an internal temperature of 165°F (75°C).
- While the chicken is cooking, prepare the buttery glaze by melting butter in a small saucepan or microwave. Add the finely chopped garlic (if using) and sauté for a minute until fragrant.
- Remove from heat and stir in lemon juice. This glaze will give the chicken a rich, buttery finish.
- Once the chicken is cooked, remove it from the grill or oven. Brush the hot, cooked chicken pieces with the buttery glaze, ensuring each leg is coated with the rich, flavorful butter and garlic.
- Garnish the tandoori chicken legs with freshly chopped coriander leaves and an optional squeeze of lemon juice for an added freshness.
- Serve the chicken with naan, rice, or a cooling cucumber salad on the side
