Recipe
Why make it
Bone-in chicken legs marinated overnight in spiced yogurt, then roasted in a hot home oven until charred at the edges and juicy inside. No tandoor needed.
Serves 4
+ 10 more in the full recipe
Step 1 of 10
Pat the chicken dry with kitchen paper. With a sharp knife, cut two or three deep slashes into the thickest part of each piece, right down to the bone, so the marinade can reach the centre.
Step 2 of 10
Mix the lemon juice, salt and 1 tbsp of the chilli powder in a large bowl. Rub this over the chicken, working it into the slashes, and leave it for 15 minutes.
Step 3 of 10
In another bowl, whisk the hung yogurt with the ginger-garlic paste, oil, remaining chilli powder, garam masala, coriander, cumin, pepper, kasuri methi and chaat masala until smooth and thick.
Step 4 of 10
Coat the chicken generously with the yogurt marinade, pushing it into every slash. Cover and refrigerate for at least 6 hours, or overnight for the best flavour and tenderness.
Step 5 of 10
Optional smoky flavour: heat the charcoal over a gas flame until glowing red. Set a small steel bowl in the middle of the marinating chicken, place the charcoal in it and pour the ghee over. Cover the pan tightly for 5 minutes, t…
The last 5 steps are in the full recipe.
Cook’s tip
Hang the yogurt so the marinade clings; watery yogurt slides off and steams the chicken instead of charring it.
Ready to cook?
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