I absolutely love this recipe. I’ve changed it over the years quite a few times but this is the one my kids like best. It’s simple to make and so much better than those Kentucky fried artery cloggers.
In fact, this tandoori chicken has a lot more flavour in addition to being much better for you. As with most tandoori chicken dishes, all of the fatty skin is removed. I cooked these on a baking tray in the oven but in the Summer I do it on the barbecue. Removing the skin makes barbecuing easier as there really never are any flare ups.
I like cooking tandoori chicken recipes with the legs and thighs of the bird. Although it is more common to use breast, the thighs and legs are much tastier.
You could serve these with a nice raita or hot sauce but I usually just go with a few lime wedges. That’s all you need.
Coriander & Garlic Tandoori Chicken Legs

Ingredients
- 12 chicken legs - skinned, with three shallow slits in each piece
- 2 tablespoon plain live yogurt
- 1 large bunch of fresh coriander
- 1 tablespoon garlic and ginger paste
- 2 green chilli peppers
- Juice of two limes
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- salt and pepper to taste
- Lime wedges for serving.
Instructions
- Place all of the ingredients except for the chicken in a food processor and blend until smooth.
- Pour the green paste over the chicken legs and rub the marinade into the flesh.
- Cover and allow to marinate for at least one hour or up to 48 hours. The longer the better.
- When ready to cook, pre-heat your oven to 200c/400f.
- Place the chicken legs on a baking tray that has been lightly coated with oil (the oil is optional)
- Place on a rack in the centre of the oven and roast for 25 to 35 minutes until the legs are cooked through and slightly blackened at the edges. For best results, turn the legs half way through cooking.
- Remove from the oven when done to your liking and serve immediately or allow to cool.
The chicken legs used in this recipe were supplied to me for use in my recipe by my friends at Farmer’s Choice. Farmer’s Choice has an outstanding service and deliver free range meat and other food products to your doorstep. The curry powder and garam masala used in this recipe were my own CURRY GUY smoked spice blends which are also available from Farmer’s Choice.
Jim
Tuesday 23rd of March 2021
Just had these, they were great, another one of your recipes I'll be cooking again, next time on the bbq. Please keeps the recipes coming, great work. Just made another batch of your base sauce at the weekend too
Dan Toombs
Thursday 25th of March 2021
Great to hear, thanks very much for your support. Dan
Jim Lyons
Tuesday 23rd of March 2021
Just had these, they were great, another one of your recipes I'll be cooking again, next time on the bbq. Please keeps the recipes coming, great work. Just made another batch of your base sauce at the weekend too
Dan Toombs
Thursday 25th of March 2021
Great to hear, thanks very much for your support. Dan
Pearl Martin
Monday 5th of February 2018
Looking forward to making this recipe, wondered If it can be frozen at any stage please ? Thanks !
Dan Toombs
Monday 5th of February 2018
Hi Pearl
You can freeze the chicken once cooked. I wouldn't recommend freezing it with raw with the marinade on as the yoghurt will become clumpy.
Thanks, Dan
Sak
Friday 5th of May 2017
Great recipe. So easy to make and used up an almost binned coriander bunch.
Dan Toombs
Saturday 13th of May 2017
Great to hear Sak! Thank you very much.
Dan
Karen
Monday 1st of February 2016
Great recipe, had it on boned skinless chicken breasts for dinner tonight, roasted them in the oven, but look forward to using them on chicken breast skewers for a summer BBQ.
Dan Toombs
Wednesday 24th of February 2016
Thanks Karen. I am ready for BBQ season!
Dan