Tandoor Chicken Legs


6-8 skinless chicken drumsticks

1 tbsp olive oil

1 small red onion, sliced thin

1 lemon

2 tbsp fresh cilantro


1 tbsp fresh or ready-made ginger and garlic paste

1 cup plain yogurt, diluted with 1 tbsp of water (use 2 tbsp water for Greek yogurt)

1 tbsp ready-made tandoori paste

1 lemon

Pinch of black pepper

1 tsp salt

½ tsp garam masala powder

1 tbsp olive oil


Combine all marinade ingredients in large bowl and beat until thin and well mixed. Put washed chicken legs in bowl, stab with fork few times and mix until chicken is fully coated. Cover bowl and place in fridge for a minimum of 2 hours, ideally overnight.

Take chicken out at least 10 minutes before baking.

  1. Preheat oven to 375 degrees. Line a baking sheet with foil and grease with olive oil.

  2. Place chicken legs on baking sheet at least one inch apart, and cover with more foil to create a sealed packet/pouch.

  3. Bake chicken at 375 for 15-20 minutes, then remove from oven.

  4. Take foil cover off, and turn chicken. Add sliced red onion, and bake for another 15 minutes or until chicken is fully cooked through.

  5. Cook chicken on broil for final 2-3 minutes, until the top is browned.

  6. Remove chicken from oven, and squeeze lemon juice directly on top.

  7. Garnish with chopped cilantro and serve with cilantro chutney.

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