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
Print Recipe
Pin Recipe Instructions
- 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!
- 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.
- 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.
- Rice goes well with it. These chicken legs are always welcome at a party.
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