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Indian spiced roast chicken legs served with roasted Bombay potatoes.
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Spicy Indian Roast Chicken Legs Recipe

A simple Indian influenced spice rub takes the idea of roast chicken legs to a whole new level!
Course Main Course
Cuisine Anglo Indian
Keyword indian chicken legs, indian chicken legs recipe, indian chicken roast, Roast Chicken Legs
Prep Time 5 minutes
Cook Time 40 minutes
Marinade Time 4 hours
Total Time 4 hours 45 minutes
Servings 2 Servings
Calories 640kcal
Author Brian Jones

Ingredients

  • 2 Chicken Legs
  • 3 Medium Onions Around 150g each

For the Marinade:

  • 3 tablespoon Cooking Oil
  • 1 tablespoon Lime Juice
  • 1 tablespoon Kashmiri Chilli Powder
  • 1 teaspoon Dried Fenugreek Leaves
  • ½ teaspoon Ground Coriander
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Amchoor
  • ¼ teaspoon Ground Turmeric
  • ½ teaspoon Salt

Instructions

  • Mix together the ingredients for the marinade and then rub them all over the chicken and set aside to sit for as long as you can (up to 24 hours). The longer you leave it, the better.
  • Cut the onions into 1cm (½") thick slices and peel off the outer skin.
  • Lay the onion slices onto a roasting tin, then place the marinated chicken on top.
  • Transfer the roasting tin to the oven and cook at 200°C or 400°F for 30-35 minutes, then rest for 5-10 minutes covered with foil.
    • You are looking for an internal temperature of at least 73°C or 165°F after resting. I prefer to cook chicken legs to a higher temperature and aim for around 80°C. or 175°F

Nutrition

Serving: 1 | Calories: 640kcal | Carbohydrates: 8g | Protein: 66g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Cholesterol: 328mg | Sodium: 986mg | Fiber: 3g | Sugar: 2g
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