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Cooked tandoori chicken leges on white plate with lemon slices and fork.
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5 from 2 votes

Oven Baked Tandoori Chicken Legs (Drumsticks) Recipe

These oven baked tandoori chicken legs are marinated in warm Indian spices and roasted until juicy with crisp, charred edges.
Course Main
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 to 3
Calories 961kcal
Author Sharee

Ingredients

  • 6 chicken legs (clean, dried, scored)
  • salt
  • pepper
  • 1 and 1/2 tablespoons garam masala
  • 1/2 tablespoon cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1 tablespoon Kashmiri chili powder
  • 1/4 teaspoon cayenne pepper Substitute for Kashmiri chili powder
  • 1 tablespoon smoked sweet paprika Substitute for Kashmiri chili powder
  • 2 teaspoons garlic powder
  • Juice of one lemon
  • 1/2 cup sour cream

Instructions

  • Sprinkle salt and pepper on each side of the chicken legs.
  • Mix together all of the other ingredients in a bowl.
  • Add the chicken legs to the bowl making sure to coat the chicken legs with the marinade.
  • Place the chicken legs in a covered container and marinade the chicken for four hours or overnight (I prefer to marinade my chicken legs overnight for more flavor.)
  • When ready to cook the chicken, preheat oven to 450 degrees.
  • Line a baking sheet with foil to allow for easy clean up. Then top the foiled pan with a baker's rack as you see in the pictures. Spray baking spray on the baker's rack then place the chicken on the baker's rack.
  • Bake the chicken for about 40 minutes. Make sure to flip the chicken half way through the cooking time.

Nutrition

Calories: 961kcal | Carbohydrates: 7g | Protein: 66g | Fat: 73g | Saturated Fat: 23g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 393mg | Sodium: 347mg | Potassium: 940mg | Fiber: 1g | Sugar: 2g | Vitamin A: 837IU | Vitamin C: 2mg | Calcium: 117mg | Iron: 4mg