Oven-Baked Tandoori-Style Chicken Legs

Ingredients

• 8 pieces Chicken legs (thighs and drumsticks) (Bone-in, skin-on or skinless as preferred)
• 1.5 cups Greek yogurt (Full-fat for creaminess)
• 2 tablespoons Sweet paprika (Also called regular paprika)
• 1 teaspoon Cumin powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala (Indian spice blend)
• 1 teaspoon Dried coriander
• 1 teaspoon Hot paprika (For heat)
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black pepper (Freshly ground preferred)
• 0.5 cup Tandoori sauce (Optional, for extra flavor)

Instructions

1. Prepare the Yogurt Marinade

   In a large mixing bowl, combine Greek yogurt, sweet paprika, cumin powder, turmeric powder, garam masala, dried coriander, hot paprika, salt, and black pepper. Add tandoori sauce if using. Mix thoroughly until the marinade is smooth and evenly colored.

   Time: PT5M

2. Season and Marinate the Chicken

   Place chicken legs in a tray or shallow dish. Pour the marinade over the chicken, using a spoon to coat each piece thoroughly. Use clean hands or gloves to massage the marinade into the chicken, ensuring every surface is covered.

   Time: PT5M

3. Marinate in Refrigerator

   Cover the tray with plastic wrap or a lid. Refrigerate and marinate for at least 2 hours, preferably overnight for deeper flavor.

   Time: PT2H

   Temperature: 4°C

4. Prepare the Baking Setup

   Line a baking sheet with aluminum foil for easy cleanup. Place an oven rack or wire rack on top of the foil-lined tray.

   Time: PT3M

5. Arrange Chicken on Rack

   Remove chicken from marinade, letting excess sauce drip but not wiping it off. Place chicken pieces on the rack, spaced apart. Reserve leftover marinade.

   Time: PT2M

6. First Bake

   Place the tray in the upper part of a preheated oven at 220°C. Bake for 15 minutes.

   Time: PT15M

   Temperature: 220°C

7. Baste and Flip Chicken

   Remove tray from oven. Brush chicken with reserved marinade, flip each piece, and brush the other side. Return to oven.

   Time: PT5M

8. Second Bake

   Bake for another 15 minutes at 220°C, or until chicken is cooked through and slightly charred at the edges.

   Time: PT15M

   Temperature: 220°C

9. Serve

   Remove chicken from oven, let rest 5 minutes, and serve hot with your choice of sides.

   Time: PT5M

10. Cleanup

    Discard aluminum foil, wash all bowls, utensils, and racks used. Wipe down surfaces and oven if needed.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

32g

Carbohydrates

8g

Fat

20g

Fiber

2g