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This Tandoori Chicken Legs with Raita recipe delivers bold and aromatic flavors, thanks to a tangy yogurt marinade infused with spices like cumin, coriander, and ginger. Grilled to perfection and served with a refreshing raita, this dish makes for a delicious and healthy meal. The chicken is tender, juicy, and perfect for an outdoor barbecue or a cozy indoor dinner.
Tandoori Chicken Legs with Raita
Course: MainCuisine: Indian-inspired6
servings15
minutes30
minutes150
kcalSpicy, flavorful tandoori chicken legs, marinated in aromatic spices and served with a cool, refreshing raita for the perfect balance.
Ingredients
- For the Chicken Marinade:
1 cup plain nonfat yogurt
Juice of 1/2 lemon
1 tablespoon freshly grated ginger
1 tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
6 chicken legs (drumstick and thigh), skin and excess fat removed (about 3 1/2 pounds)
- For Serving:
4 small red onions, cut into 1/4-inch rounds
Cilantro sprigs, for garnish
1 lemon, cut into wedges
Raita (yogurt-cucumber sauce)
Directions
- In a large bowl, mix the yogurt, lemon juice, grated ginger, garlic, onion, and all the spices (paprika, cinnamon, cumin, salt, black pepper, cardamom, coriander, and cloves).
- Add the chicken legs to the marinade and coat them evenly. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Preheat the grill or oven to 400°F (200°C). If using a grill, oil the grates to prevent sticking.
- Grill the chicken legs, turning occasionally, for 25-30 minutes until the chicken is fully cooked and lightly charred on the outside.
- If baking, place the marinated chicken on a lined baking sheet and roast in the oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
- In the last 10 minutes of grilling or baking, add the onion rounds to the grill or oven, grilling them until tender and lightly charred.
- Serve the chicken legs with grilled onions, cilantro sprigs, lemon wedges, and raita on the side for dipping.
Notes
- Nutrition Facts (Per Serving)
Total Fat: 14 g
Cholesterol: 140 mg
Sodium: 450 mg
Total Carbohydrates: 10 g
Sugars: 6 g
Protein: 40 g
These Tandoori Chicken Legs with Raita offer a mouthwatering combination of smoky, spiced chicken with a cooling yogurt-based raita. Perfect for both weeknight dinners and special occasions, this dish is sure to impress with its vibrant flavors and tender texture.
