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Tandoori Chicken Legs with Raita

  • Servings: 6
Tandoori Chicken Legs with Raita

Source: Martha Stewart Living, April 2000


  • 1 cup plain nonfat yogurt
  • Juice of 1/2 lemon
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon minced garlic (3 to 4 cloves)
  • 1/4 cup grated onion (1 small onion)
  • 1 tablespoon paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 6 chicken legs (drumstick and thigh), skin and excess fat removed (about 3 1/2 pounds)
  • 4 small red onions, cut into 1/4-inch rounds
  • Cilantro sprigs, for garnish
  • 1 lemon, cut into wedges
  • Raita


  1. Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.

  2. Preheat oven to 500 degrees. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.

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