Wednesday , October 12 2016
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Baked Chicken Legs

Chicken legs


For the marinade,

Turmeric powder – 1/2 tsp
Red chili powder – 1/2 – 1 tsp (or more, as per taste)
Coriander powder – 1 tbsp
Cumin powder – 1 tsp
Garam masala powder – 1 1/2 tsp
Ginger and garlic paste – 1 tbsp, heaped
Dark soy sauce – 2 tbsp (or enough to make a thick paste)
Salt – as required

For baking,

Chicken drumsticks – 6
Oil – to grease the pan

For serving,

Lemon – 1
Yogurt – 1 1/2 cups, whipped
Green chili – 1, cut into rounds
Chat masala – a fat pinch
Cilantro leaves – a few, for garnish

How to:

Mix all the marinade ingredients together. Taste and see if it needs more heat or salt or any other component. Adjust as per taste.

Wash and pat dry the chicken legs. Make deep slits on the fleshy parts. Mix the marinade all over. Use your hands to coat the chicken thoroughly, none of the ‘shaking chicken and marinade in a Ziploc bag‘ business here. Refrigerate for a few hours or overnight, if possible.

Pre-heat the oven to 400 deg.F, line a baking pan with foil and grease lightly with oil. Place the chicken legs (without crowding).

Bake for 25 minutes. Turn the legs over, baste with any leftover marinade and bake for 12-14 minutes or till done. Take them out, baste again with the marinade or the chicken juices collected in the pan and broil them on 450 deg.F for just 2-3 minutes.

Remove from the oven and squeeze some lemon juice lightly on the drumsticks. Keep them warm covered in foil, till ready to serve.

Quick yogurt dipping sauce: To make an easy, no-frills dipping sauce, serve them with whipped yogurt garnished with green chili, fresh cilantro leaves and a pinch of chat masala.

Serve chicken legs along with pulao, biryani or Indian flat breads too.

—-by Anjana @ At The Corner Of Happy & Harried

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