This simple homemade recipe makes a delicious Tandoori chicken marinade.

  • Serves: 4 people
  • Prep time: 190 minutes
  • Cooking time: 35 minutes
    • Indian
    • Gluten Free

    Marinated Tandoori Chicken Legs

    Recipe Information

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    2kg Chicken Legs

    30g Fresh Ginger, peeled

    4 Garlic Cloves

    2 tsp Cumin

    1 dsp Curry Powder

    2 tsp Chilli Powder

    2 tsp Paprika

    1 tsp Ground Cinnamon

    200g Full Fat Plain Yogurt

    Juice of 1 Lemon


    Pre-heat the oven to 200°C/Gas Mark 6.

    Peel and mince the garlic into a bowl.

    Grate the ginger and add to the bowl.

    Add all the spices, the lemon juice and yoghurt.

    With a sharp knife cut some deep slashes in the chicken legs.

    Place the chicken in a dish and pour over the yogurt mix, rubbing it into the cuts of the chicken.

    Cover with some cling film and leave to marinate in the fridge for a least 3 hours or overnight.

    Put the chicken legs flat onto a baking tray or ovenproof dish.

    Drizzle over any marinade left in the bowl.

    Bake in the oven for 35 minutes until browned and crisp.

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