Tandoori Leg Piece Recipe

Tandoori leg pieces are a delicious and aromatic Indian delicacy, featuring succulent chicken marinated in a blend of yogurt and spices, then grilled to perfection. With a smoky flavor and vibrant red hue, this dish is a favorite for gatherings and special occasions.

Why You’ll Love This Recipe

• Authentic Flavors: The combination of yogurt, spices, and mustard oil creates a classic tandoori taste.
• Versatile Cooking Methods: Can be made in an oven, air fryer, tandoor, or pan.
• Juicy and Smoky: Marination and cooking techniques ensure the chicken stays tender and flavorful.
• Perfect for Any Occasion: Whether it’s a family dinner or a BBQ party, this dish is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Marination:

• 6 chicken leg pieces
• 2 tbsp hung curd (thick curd)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• ½ tsp black pepper powder
• 1 tsp Kashmiri red chili powder (for color)
• 1 tbsp mustard oil (or any oil)
• ½ tsp salt (adjust to taste)
• ½ tsp chaat masala (optional)
• 1 tsp dried fenugreek leaves (kasuri methi, crushed)

Directions

1. Prepare the Chicken

• Make deep cuts in the chicken leg pieces so the marinade penetrates well.

2. First Marination

• In a bowl, mix lemon juice, ginger-garlic paste, salt, and turmeric.
• Rub this mixture over the chicken and let it sit for 15-20 minutes.

3. Second Marination

• In another bowl, mix hung curd, red chili powder, Kashmiri chili powder, garam masala, cumin powder, black pepper, chaat masala, kasuri methi, and mustard oil.
• Coat the chicken pieces well with this marinade.
• Cover and refrigerate for at least 4 hours (overnight for best results).

4. Cooking Methods

Oven:

• Preheat to 200°C (400°F) and bake for 30-35 minutes, flipping halfway.
• Brush with butter or oil for extra flavor.

Air Fryer:

• Preheat at 180°C and cook for 20-25 minutes.

Tandoor/Grill:

• Cook on a medium flame until charred and fully cooked.

Pan-Fry:

• Heat some oil in a pan, cook on low-medium heat, and turn occasionally until done.

5. Final Touch

• Once cooked, brush with melted butter and sprinkle with chaat masala.
• Serve hot with mint chutney, onion rings, and lemon wedges.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes (plus marination time)
• Cook Time: 30-35 minutes
• Total Time: 50 minutes (excluding marination)

Variations

• Spicy Version: Increase the red chili powder or add extra black pepper.
• Mild Version: Reduce the chili powder and use more yogurt to balance the heat.
• Herb-Infused: Add freshly chopped cilantro or mint to the marinade for a refreshing twist.
• Dairy-Free: Use coconut yogurt or cashew paste instead of hung curd.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Marinated raw chicken can be frozen for up to a month. Thaw in the refrigerator before cooking.
• Reheating: Warm in an oven at 180°C (350°F) for 10 minutes or in a pan over low heat until heated through.

FAQs

How can I get the authentic smoky flavor without a tandoor?

You can use the dhungar method—heat a piece of charcoal until red-hot, place it in a small bowl inside the marinated chicken, add a few drops of oil, and cover for 5 minutes.

Can I use boneless chicken instead?

Yes, but adjust the cooking time since boneless pieces cook faster and may dry out.

What can I serve with tandoori chicken?

It pairs well with mint chutney, naan, jeera rice, or a simple salad.

Can I marinate the chicken for longer than overnight?

Yes, up to 24 hours for deeper flavor, but avoid exceeding that as the acidity may break down the meat too much.

Can I use Greek yogurt instead of hung curd?

Yes, Greek yogurt is a great substitute as it has a similar thick consistency.

Why is mustard oil used in this recipe?

Mustard oil adds an authentic North Indian flavor, but if unavailable, you can use regular vegetable oil.

How do I make this recipe healthier?

Use an air fryer or bake instead of frying, and reduce the amount of butter used for basting.

How do I prevent the chicken from drying out?

Marinate properly, do not overcook, and always baste with butter or oil while cooking.

Can I make this recipe without an oven?

Yes, you can pan-fry or cook on a grill/tandoor over an open flame.

How do I achieve a restaurant-style red color?

Use Kashmiri red chili powder for a natural red hue or add a pinch of food-grade red coloring.

Conclusion

Tandoori leg pieces are a must-try for anyone who loves bold Indian flavors. With its juicy texture, smoky aroma, and vibrant spices, this dish is perfect for both special occasions and everyday meals. Whether you cook it in an oven, air fryer, or grill, it promises an authentic taste that will leave you craving more. Serve with fresh chutney and enjoy!

Tandoori Leg Piece Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma
• Prep Time: 20 minutes (plus marination time)
• Cook Time: 30-35 minutes
• Total Time: 50 minutes (excluding marination)
• Yield: 6 servings
• Category: Main Course, BBQ
• Method: Baking, Grilling, Air Frying, Pan-Frying
• Cuisine: Indian
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

This Tandoori Leg Piece Recipe delivers juicy, smoky, and flavorful chicken marinated in a blend of yogurt, spices, and mustard oil, then cooked to perfection. Whether you bake, grill, air-fry, or pan-fry, this Indian classic is perfect for BBQs, family dinners, or special occasions!

---

Ingredients

For Marination:

• 6 chicken leg pieces
• 2 tbsp hung curd (thick yogurt)
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp cumin powder
• ½ tsp black pepper powder
• 1 tsp Kashmiri red chili powder (for natural red color)
• 1 tbsp mustard oil (or vegetable oil)
• ½ tsp salt (adjust to taste)
• ½ tsp chaat masala (optional)
• 1 tsp dried fenugreek leaves (kasuri methi, crushed)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Chicken:

• Make deep cuts in the chicken leg pieces for better marinade absorption.

2. First Marination:

• In a bowl, mix lemon juice, ginger-garlic paste, salt, and turmeric.
• Rub this mixture over the chicken and let sit for 15-20 minutes.

3. Second Marination:

• In another bowl, combine hung curd, red chili powder, Kashmiri chili powder, garam masala, cumin powder, black pepper, chaat masala, kasuri methi, and mustard oil.
• Coat the chicken well in this marinade.
• Cover and refrigerate for at least 4 hours (overnight for best results).

4. Cooking Methods:

Oven:

• Preheat oven to 200°C (400°F).
• Bake for 30-35 minutes, flipping halfway.
• Brush with butter for extra flavor.

Air Fryer:

• Preheat to 180°C (360°F).
• Cook for 20-25 minutes, flipping halfway.

Tandoor/Grill:

• Cook on a medium flame until charred and fully cooked.

Pan-Fry:

• Heat oil in a pan over medium heat.
• Cook chicken until golden brown on all sides, turning occasionally.

5. Final Touch:

• Brush with melted butter and sprinkle chaat masala before serving.
• Serve hot with mint chutney, onion rings, and lemon wedges.

---

Notes

• Spicier Option: Add extra chili powder or black pepper.
• Milder Option: Reduce chili powder and increase yogurt.
• Dairy-Free: Use coconut yogurt or cashew paste instead of curd.
• Authentic Smoky Flavor: Use the dhungar method with hot charcoal for a restaurant-style smokiness.