Best 3 Tandoori Chicken Legs With Raita Recipes

Tandoori chicken legs are a flavorful and succulent dish that combines the richness of yogurt, the smokiness of paprika, the warmth of cumin, and the tanginess of lemon. Originating from the bustling streets of India, this culinary delight is traditionally prepared in a tandoor, a cylindrical clay oven, where the chicken is cooked vertically, resulting in tender meat and a crisp outer layer. Served alongside a refreshing mint-cilantro raita, this dish offers a harmonious blend of spices, textures, and aromas. In this article, we present two irresistible recipes: a classic tandoori chicken legs recipe that captures the authentic flavors of this beloved dish, and a variation using flavorful drumsticks, ensuring an equally delicious experience. Additionally, we provide a simple recipe for a creamy and refreshing raita, the perfect accompaniment to balance the bold flavors of the chicken. Get ready to embark on a culinary journey to India with our tantalizing tandoori chicken legs and raita recipes, promising an unforgettable taste experience.

Let's cook with our recipes!

TANDOORI CHICKEN

Tandoori Chicken image

Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.

Provided by Elise Bauer

Categories Dinner Grill Restaurant Favorite Chicken Indian

Time 6h55m

Yield 6

Number Of Ingredients 13

Ingredients

3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp sweet (not hot) paprika
1 cup plain yogurt (can sub buttermilk)
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Steps:

Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.
Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.

Nutrition Facts : Calories 182 kcal, Carbohydrate 7 g, Cholesterol 57 mg, Fiber 1 g, Protein 13 g, SaturatedFat 2 g, Sodium 427 mg, Sugar 3 g, Fat 12 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

TANDOORI CHICKEN LEGS WITH RAITA

Tandoori Chicken Legs with Raita image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Yield Serves 4 to 6

Number Of Ingredients 18

Ingredients

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)
4 small red onions cut into 1/4-inch rounds
Cilantro sprigs for garnish
1 lemon cut into wedges
Raita Raita

Steps:

Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
Preheat oven to 500 degrees. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.

Nutrition Facts : Calories 309 g

TANDOORI CHICKEN

Tandoori Chicken image

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

Time 45m

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 cup plain yogurt (not low-fat; preferably Greek-style)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro
2 tablespoons vindaloo paste (preferably Patak's brand)
1 teaspoon salt
3/4 teaspoon black pepper
6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded

Steps:

Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.
Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.

Tips:

To make the yogurt marinade more flavorful, use full-fat yogurt and add a variety of spices, such as cumin, coriander, turmeric, and garam masala.
If you don't have a tandoor oven, you can cook the chicken legs in a preheated oven at 400°F for 25-30 minutes.
Be sure to let the chicken legs marinate for at least 30 minutes before cooking, this will help the flavors to penetrate the meat.
Serve the chicken legs with a side of raita, a cooling and refreshing yogurt sauce.
For a healthier version of this dish, use skinless and boneless chicken legs.

Conclusion:

Tandoori chicken legs are a delicious and easy-to-make dish that is perfect for a summer cookout or weeknight meal. The chicken is marinated in a flavorful yogurt sauce and then cooked in a tandoor oven or preheated oven. The result is tender, juicy chicken with a slightly smoky flavor. Serve the chicken legs with a side of raita, a cooling and refreshing yogurt sauce, and enjoy!