Tandoori chicken legs

By Lynn Crawford
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Tandoori chicken legs


Chicken legs

  • 4 chicken leg quarters (about 2 pounds total weigh), skin removed
  • 2 tablespoons lemon juice
  • ½ cup plain yogurt
  • 3 tablespoons vegetable oil, plus more for oiling barbecue grid
  • 1 tablespoon finely grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • 1 teaspoon dry mustard
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom


  • ½ cup yogurt
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon lemon juice
  • 2 green onions, finely sliced
  • ⅓ cup grated English cucumber, squeezed dry
  • ¼ teaspoon ground cumin
  • Salt and pepper


Chicken legs

  1. Using a sharp knife, make several incisions in each piece of chicken, cutting right to the bone, then toss with lemon juice and let rest five minutes.
  2. Meanwhile, prepare marinade by mixing together remaining ingredients.
  3. Coat chicken with marinade and refrigerate for half an hour.
  4. Preheat barbecue to medium-high and oil grid well.
  5. Grill chicken until no pink remains, about 15 minutes per side, turning once or twice. Serve chicken with raita (recipe follows).


  1. In a small bowl, stir together yogurt, cilantro, lemon juice, onion, cucumber and cumin, season to taste with salt and pepper and refrigerate until ready to use.


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