Masala Chicken Legs
Delight your taste buds with these bold and flavorful Masala Chicken Legs! Marinated in a luscious blend of creamy yogurt, fragrant garlic and ginger paste, and a medley of Indian spices like garam masala, turmeric, and red chili powder, these oven-roasted chicken legs pack a punch of authentic flavor. The marinade, enriched with zesty lemon juice, penetrates deep into the meat thanks to knife-slit preparation, ensuring every bite is tender and juicy. Perfectly golden and slightly charred from roasting, this dish is a perfect centerpiece, whether paired with naan, steamed basmati rice, or a fresh side salad. Easy to prepare yet rich with the unmistakable aroma of homemade Indian cuisine, this recipe is ideal for both weeknight dinners and special occasions.
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Ingredients
- 4 pieces Chicken legs
- 1 cup Plain yogurt
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro
Directions
Step 1
Wash the chicken legs thoroughly and pat them dry with a paper towel.
Step 2
Using a knife, make 2-3 deep slits on each chicken leg to allow the marinade to penetrate better.
Step 3
In a large mixing bowl, combine yogurt, garlic paste, ginger paste, turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, lemon juice, salt, and vegetable oil. Mix well to create a smooth marinade.
Step 4
Add the chicken legs to the bowl, ensuring they are fully coated with the marinade. Massage the marinade into the slits for maximum flavor.
Step 5
Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours or preferably overnight for best results.
Step 6
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with oil.
Step 7
Place the marinated chicken legs on the prepared baking sheet, spacing them evenly.
Step 8
Roast the chicken in the preheated oven for 35-40 minutes, turning them halfway through the cooking time, until the chicken is cooked through and the skin is golden brown.
Step 9
Garnish the cooked chicken legs with freshly chopped cilantro and serve hot with naan, rice, or a side salad.
Nutrition Facts
| Serving size | (958.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1337.3 |
| Total Fat 84.3g | 0% |
| Saturated Fat 21.1g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 468.2mg | 0% |
| Sodium 3909.3mg | 0% |
| Total Carbohydrate 43.1g | 0% |
| Dietary Fiber 4.8g | 0% |
| Total Sugars 18.3g | |
| Protein 101.6g | 0% |
| Vitamin D 117.6IU | 0% |
| Calcium 600.0mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 2020.1mg | 0% |
Source of Calories