Oven-Baked Tandoori-Style Chicken Legs
Oven-Baked Tandoori-Style Chicken Legs is a easy Indian-inspired recipe that serves 4. 350 calories per serving.
Prep: 25 min | Cook: 30 min | Total: 2 hrs 55 min
Cost: $18.40 total, $4.60 per serving
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
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
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
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
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
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
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
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
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
Serve
Remove chicken from oven, let rest 5 minutes, and serve hot with your choice of sides.
Time: PT5M
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
Dietary info: Gluten-Free, Nut-Free, Egg-Free, low-carb, keto-friendly, high-protein, low-calorie
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken legs (thighs and drumsticks): Chicken breasts, Chicken wings
- Instead of Greek yogurt: Plain whole milk yogurt (strained)
- Instead of Sweet paprika: Smoked paprika (for a smokier flavor)
- Instead of Garam masala: Mix of black pepper, cardamom, cloves, cinnamon
- Instead of Dried coriander: Dried parsley
- Instead of Hot paprika: Cayenne pepper (use less)
- Instead of Tandoori sauce: Tomato sauce, Fried tomato sauce
Equipment Needed
- Large mixing bowl
- Spoon or spatula
- Tray or shallow dish (for marinating)
- Aluminum foil
- Oven rack or wire rack
- Oven baking sheet
- Tongs (optional)
- Gloves (optional, for mixing) (optional)
Critical Steps — Do Not Skip
- Thoroughly coating and massaging the marinade into the chicken.
- Marinating for at least 2 hours (preferably overnight).
- Not removing too much marinade before baking.
- Basting and flipping the chicken halfway through baking.
- Ensuring chicken is fully cooked (juices run clear, 75°C internal temp).
Chef Tips from the Video
- For extra smoky flavor, add a pinch of smoked paprika.
- Serve with naan, rice, or a fresh salad.
- Leftover marinade can be heated and used as a dipping sauce (if not contaminated with raw chicken).
Troubleshooting
Chicken is dry.
Do not overbake; check internal temperature at 25 minutes. Use full-fat yogurt for moisture.
Chicken is undercooked.
Bake until juices run clear and internal temp is 75°C. Bake longer if needed.
Marinade slides off chicken.
Pat chicken dry before marinating and ensure a thick coating.
Chicken lacks flavor.
Marinate longer (overnight if possible) and use fresh spices.
Storage
Refrigerator: Store cooked chicken in an airtight container for up to 3 days.
Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in refrigerator before reheating.
Room temperature: Do not leave cooked chicken at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate chicken up to 24 hours in advance for deeper flavor.
- Prepare the marinade the night before and store in the fridge.
Last updated: August 25, 2026
