Roast Tikka Chicken Legs with Saag and Rice
Chicken legs roasted until the skin is crisp and spiced, served over a bed of creamy spiced spinach with basmati rice.
Made with Tikka marinade and Saag (spiced spinach) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10 plus marinating
- LevelEasy
- Costabout £1.38 a head
- Oven200°C (180°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 your ready made tikka marinade and saag first (see the base recipes). Slash each drumstick twice to the bone and rub with 150 g of the marinade. Cover and chill for at least 4 hours, or overnight.
- 2
Heat the oven to 200°C (180°C fan). Place the drumsticks on a rack over a tray and drizzle with olive oil.
- 3
Roast for 40 to 45 minutes, turning once, until the skin is crisp and charred and the juices run clear.
42 min 30 s - 4
Meanwhile, boil the rice for 10 to 12 minutes until tender, then drain.
11 min - 5
Warm the saag in a pan until steaming hot all the way through.
- 6
Serve the chicken legs on the saag with rice, coriander and lemon wedges.
Tips
- Slashing the meat helps the marinade penetrate.
- Use a rack so the skin crisps all round.
- Check the thickest part reaches 75C before serving.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 1 to 2 hours. Reheat until steaming hot all the way through. Saag freezes well for 3 months.
Questions
Can I use chicken thighs?
Yes. Bone in thighs take 35 to 40 minutes. Boneless thighs take 25 to 30 minutes.
Can I use frozen spinach?
Yes, if you made the saag base with frozen spinach. Thaw and squeeze it dry first.
Is it dairy free?
Only with the coconut yoghurt marinade and a dairy free saag. Check the saag base recipe.
More made with tikka marinade
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.