Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of India with this mouthwatering Coriander Garlic Tandoori Chicken Legs recipe! Imagine tender, juicy chicken infused with a bold blend of aromatic spices, garlic, and fresh coriander, creating a dish so irresistible that it will become the star of your dinner table. Whether you're a spice enthusiast or just looking to elevate your home cooking game, this recipe promises to deliver restaurant-quality flavors right in your own kitchen.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken legs
- 1 cup yogurt
- 2 tablespoons coriander, chopped
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon tandoori masala
- Salt to taste
Instructions
- Begin by preparing the marinade for the chicken. In a large mixing bowl, combine 1 cup of yogurt, 2 tablespoons of chopped coriander, 4 cloves of minced garlic, 1 tablespoon of lemon juice, and 1 tablespoon of tandoori masala. Mix well until all the ingredients are thoroughly combined.
- Next, season the marinade with salt to taste. Remember that the salt will enhance the flavors, so add it gradually and adjust according to your preference.
- Take the 4 chicken legs and make a few deep slashes in the meat. This will help the marinade penetrate better and infuse the chicken with flavor.
- Place the chicken legs in the bowl with the marinade, ensuring that each piece is well coated. You can use your hands to rub the marinade into the chicken for better coverage.
- Cover the bowl with plastic wrap or transfer the chicken legs to a resealable plastic bag. Allow the chicken to marinate in the refrigerator for at least 30 minutes. For best results, marinate for 2-4 hours or overnight if time permits.
- Preheat your oven to 400°F (200°C) while the chicken is marinating. This ensures that the oven is hot enough to give the chicken a nice char.
- Once the chicken has marinated, arrange the chicken legs on a baking sheet lined with parchment paper or a lightly greased wire rack. This will allow the heat to circulate around the chicken, promoting even cooking.
- Place the baking sheet in the preheated oven and bake the chicken legs for about 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
- Halfway through the cooking time, you can baste the chicken with any leftover marinade to keep it moist and flavorful.
- Once cooked, remove the chicken legs from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute within the meat, ensuring a juicy bite.
- Serve the Coriander Garlic Tandoori Chicken Legs hot, garnished with additional chopped coriander and lemon wedges on the side. Enjoy with naan or rice for a complete meal.
Tips
- Marination is Key: For maximum flavor, marinate the chicken for at least 2-4 hours, or ideally overnight. This allows the yogurt and spices to tenderize and deeply flavor the meat.
- Make Those Slashes: Creating deep cuts in the chicken legs helps the marinade penetrate more effectively, ensuring every bite is packed with flavor.
- Temperature Matters: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe and perfectly cooked meat.
- Basting Technique: Baste the chicken halfway through cooking with leftover marinade to keep the meat moist and enhance the flavor profile.
- Rest and Relax: Always let the chicken rest for 5 minutes after cooking to allow the juices to redistribute, resulting in a more tender and juicy chicken.
- Garnish Generously: Fresh coriander and lemon wedges can brighten up the dish and add an extra layer of freshness to your tandoori chicken.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 155mg
