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Baked Tandoori Chicken Legs


10 skinless, on the bone chicken thighs
10 skinless, on the bone chicken legs
½ cup oil
1 cup yogurt
½ cup Supreme Traditional Tandoori Masala Powder
Salt to taste (if needed)

Chopped coriander
Lemon wedges


In a bowl, mix together oil, Tandoori Masala Powder and yogurt. Make cuts on the chicken and add to the marinade. Mix well, ensuring the chicken is well coated in the marinade. Cover and marinate overnight in the fridge. Remove from the fridge 1 hour before baking. Preheat the oven to 180°c. Place the marinated chicken on baking trays and bake for about 35-40 or until fully cooked and tops have browned. Garnish with chopped coriander and lemon wedges and serve.