I have begun to really enjoy Indian food. We don’t get it very often, maybe 2-3 times a year, but each time we do, I say, “I have to try making this!”. So, here we are! I didn’t want to make anything too complicated since I’m new to making these dishes, but I thought Tandoori Chicken Legs inspired by foodess would be a good place to start.
I am not a fan of the smell of any yogurt- I find it extremely unappetizing. With that being said, I love what it does to chicken. It keeps it moist and tender and can accommodate many types of cuisine. If you have a hard time with yogurt, trust me, I understand. However, it is worth it for many recipes.
(I like routinely trying things I know that I don’t like just to see if my tastes have changed. It’s rare, but it does happen. Using ingredients in recipes such as these is a good way of doing it so you’re almost “hiding” it into the meal).
Easy Tandoori Chicken Legs
Ingredients
1 cup Plain Yogurt, 3.5% fat or higher (I tried Activia High Fibre Yogurt for added benefits)
1 ½ Tbsps Paprika
6 Garlic Cloves, minced
Lemon Juice, a few splashes (Optional)
1 tsp (or more) Cayenne
1 tsp Coriander and Cardamom, if possible (I have a hard time finding this sometimes)
Up to 1 Tbsp each of minced Ginger, Garam Masala
3 lbs Chicken Drumsticks, skin-on
Kosher Salt (Some recipes require a lot of salt but I prefer to limit how much I use in most cases so the amount is up to you)
Instructions
Whisk together all ingredients except for chicken in a large bowl. Add chicken and rub the marinade all over to coat, gently working it under the skin of each drumstick. Allow it to marinate in the refrigerator for at least 1 hour (maximum 24 hours).
Preheat oven to 375ºF.
Oil a wire cooling rack and place it on a baking sheet. Arrange the chicken on the rack and bake for about 40 minutes, or until juices run clear.
Lastly, turn on the broiler and broil until charred in spots. Watch them closely so they don’t get burnt to a crisp!
Serve with sides of rice and/or salad.
Enjoy!
Related:
Sheet Pan Greek Chicken Recipe