Chicken legs are way underrated. I have never been a fan of on-the-bone meat, thinking that on the bone chicken breasts get dry and are difficult to cook. Look no further! Chicken legs are very hard to overcook and much more flavorful. You can buy several pounds for about three to four dollars where I live, so the price is hard to beat.
Sam and I pretty much eat Indian food every other day. I can’t get enough! So I have spent a long long time trying to make curries as good as the restaurants and I give up. I got pretty close though! We are regulars at our local Indian restaurant, to the point where they don’t give us menus… Yes, we order the same thing every time, and it never ever gets old. I can make some great home curries, but oh my god, how do they even do it?! I would pay good money to know!
Well, I have learned a couple things. One is that Tandoori Chicken is marinated in yogurt to keep it’s juiciness. So now ya know. If you think ahead, it’s a very easy weeknight dinner. Usually I wake up early on Tandoori Chicken day and mix together the marinade, pop it all in a plastic bag and when I come home from work, I cook the chicken. So, it’s not hard.
I mix together yogurt, olive oil, lemon juice, and spices. I marinate the chicken for at least four hours or overnight. Then I sear it on two sides until it’s got a nice crust. Then I pop them in the oven at 425 F. I usually will put the remaining yogurt mixture over them in the oven and turn them every ten minutes, slathering on more marinade as you go.
This is such a quick weeknight dinner, and it would be perfect with a simple arugula salad and some grilled pita.
TANDOORI CHICKEN LEGS RECIPE
makes about 6 chicken legs
6 chicken legs, skin on
1 cup plain greek yogurt
1 tsp coriander
1 tsp cumin
1 tsp curry powder
2 tsp garam masala
1 tsp paprika
1/4 cup olive oil plus some for drizzling
1 tsp salt
1/2 tsp black pepper
In a small bowl mix together the yogurt, juice of two lemons, all spices, salt and pepper, and olive oil. Put chicken legs into a ziploc bag. Pour yogurt mixture over the chicken legs. Shake the bag until legs are coated thoroughly. If you don’t want to use a ziploc bag, you can use a casserole dish (the same one you’ll cook them in) and marinate the chicken in this, covering it with cling wrap. Let sit in the refrigerator for 4 hours or overnight.
Preheat oven to 425 F. In a large non-stick pan, add a tbsp olive oil. Sear chicken legs on both sides until browned. Drizzle olive oil in a large casserole dish (I used corningware, but a glass dish will also work). Pour remaining yogurt mixture over the chicken and brush on to coat. Bake 30-40 minutes, turning every ten minutes as it bakes. Continue to baste the yogurt mixture in the pan over the chicken with a brush as you turn. Serve hot.