Chicken Whole Leg (With Skin)

Description:

A whole chicken leg (thigh + drumstick) cooked to perfection in a rich Indian masala, with the skin sealing in juices and enhancing flavor. Perfect for a hearty lunch or dinner, this dish is often seen in Punjabi dhabas and festive spreads.

Ingredients (for 4 people):

• 4 chicken whole legs (with skin)

• ¾ cup thick curd

• 2 tbsp ginger-garlic paste

• 1 tbsp Kashmiri red chili powder

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tbsp lemon juice

• 3 tbsp mustard oil

• Salt to taste

Steps to Prepare:

1. Clean and pat dry chicken. Make deep cuts for marination to penetrate.

2. Mix yogurt, spices, mustard oil, and lemon juice into a paste.

3. Rub marinade generously over chicken, refrigerate for 3–4 hours.

4. Preheat oven/grill to 200°C.

5. Roast for 30–35 minutes, basting with butter or ghee halfway through.

6. Finish with a squeeze of lemon and chopped coriander.

Serving Suggestion:
Serve with tandoori naan, mint chutney, and onion salad.