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Indian Chicken Legs

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 3 hrs 15 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 ½ kg chicken legs or drumsticks
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika powder, noble sweet
  • 1 tablespoon turmeric
  • 1 ½ teaspoon cayenne pepper
  • 2 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 3 clove (s) garlic, pressed
  • 6 tablespoon lemon juice
  • 3 tablespoon oil
Indian Chicken Legs
Indian Chicken Legs
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Instructions

  1. Mix the spices and lemon juice well together to make a paste. Wash the chicken thighs, dry them and rub the paste well and leave them in the refrigerator for at least 3 hours. TIP: Put on disposable gloves to rub in, otherwise your hands will be yellow from the turmeric!
  2. Preheat the oven to 200 degrees. Brush the chicken legs with oil, save the paste. Fry for 25 minutes, turn and leave in the oven for another 25 minutes.
  3. In between, brush over and over again with the remaining paste. Mix the resulting sauce with the leftover paste and pour over the chicken legs that have been removed from the oven.
  4. Rice goes well with it. These chicken legs are always welcome at a party.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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