Oven tandoori chicken legs
Chicken legs marinated overnight in spiced yoghurt, then roasted until charred and juicy, no tandoor needed.
- Time1 hr 10 + marinating
- LevelEasy
- Costabout £0.82 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make 2 deep slashes in each drumstick so the marinade can get in.
- 2
Mix the yoghurt, lemon juice, garlic, ginger, spices and salt in a large bowl. Add the chicken and turn to coat. Cover and chill for at least 4 hours, or overnight.
- 3
Heat the oven to 220°C (200°C fan). Lift the chicken out, shaking off extra marinade, and lay on a rack over a roasting tin. Brush with the oil.
- 4
Roast for 40 minutes, turning once, until the skin is dark and blistered at the edges and the juices run clear.
40 min - 5
For extra char, put under a hot grill for 3 minutes.
3 min - 6
Rest for 5 minutes and serve with lemon wedges, sliced onion and chutney.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.