Satisfy your curry cravings with Chicken Leg Tikka Masala, a vibrant, restaurant-quality dish that’s surprisingly easy to make at home. This Indian Chicken Curry features juicy chicken legs in a spiced yogurt marinade, served over aromatic rice, ready in under an hour. Perfect for weeknight dinners or meal prep, Chicken Leg Tikka Masala brings bold flavors to your table with minimal effort. Let’s dive into this delicious recipe!
Ingredients for Chicken Leg Tikka Masala
Here’s what you’ll need for Chicken Leg Tikka Masala (serves 4–5):
Marinade:
- 5 chicken legs (about 2 lbs/900g), skin-on or skinless
- Juice of ½ lemon (15ml)
- 1 tsp (5g) salt
- 3 cloves garlic (15g), minced
- 1 heaped tbsp (6g) garam masala
- 1–2 tsp (2–4g) Kashmiri red chili powder (adjust for spice)
- 2 tsp (4g) ground coriander
- 1 tsp (2g) paprika
- 1 tsp (2g) ground cumin
- 1–2 tsp (2–4g) tandoori masala (optional)
- 3 tbsp (45g) Greek yogurt
- 1 tbsp (15ml) vegetable oil
Spiced Rice:
- 1 cup (200g) basmati rice
- 2 cups (480ml) water
- 1 tbsp (14g) butter
- 1 tsp (2g) garam masala
- ½ tsp (1g) turmeric
Equipment
- Mixing bowl
- Ziploc bag or shallow dish
- Oven or air fryer
- Medium pot with lid
- Baking tray or air fryer basket
- Tongs
Ingredient Tips
- Chicken Legs: Use drumsticks or whole legs; skin-on keeps them juicy in Indian Chicken Curry.
- Kashmiri Chili Powder: Substitute with paprika and a pinch of cayenne for color and heat.
- Greek Yogurt: Thick yogurt tenderizes; strain regular yogurt if needed.
- Basmati Rice: Offers the best texture; jasmine is a close substitute.
- Garam Masala: Essential for authentic flavor; mix cinnamon, cumin, and coriander if unavailable.
Directions for Chicken Leg Tikka Masala
Let’s create this flavorful Indian Chicken Curry!
Prepare the Chicken
- I remove the skin from 5 chicken legs (optional) and make several slits to help the marinade penetrate.
- I rub the legs with the juice of ½ lemon and 1 tsp salt, letting them sit for 5 minutes.
Make the Marinade
- In a bowl, I combine 3 tbsp Greek yogurt, 1 tbsp oil, 3 minced garlic cloves, 1 heaped tbsp garam masala, 1–2 tsp Kashmiri chili powder, 2 tsp coriander, 1 tsp paprika, 1 tsp cumin, and 1–2 tsp tandoori masala (if using).
- I massage the marinade into the chicken, ensuring it coats all crevices, then place in a Ziploc bag or dish. I refrigerate for 4–8 hours (minimum 1 hour, preferably overnight).
Cook the Chicken
- I preheat the oven or air fryer to 400°F (200°C).
- I place the marinated chicken on a baking tray or air fryer basket, ensuring space between pieces.
- I bake or air fry for 18–20 minutes, turning halfway, until the internal temperature reaches 165°F (74°C).
Prepare the Spiced Rice
- In a medium pot, I melt 1 tbsp butter over medium heat, add 1 tsp garam masala and ½ tsp turmeric, and toast for 15 seconds until fragrant.
- I stir in 1 cup basmati rice, toasting for 30 seconds, then add 2 cups water.
- I bring it to a boil, reduce to low, cover, and cook for 25 minutes until the water is absorbed and the rice is tender.
Serve
- I let the chicken rest for 5 minutes, then serve the juicy Chicken Leg Tikka Masala over the spiced rice, savoring its rich, aromatic flavors.
Nutrition
- Prep Time: 5–10 minutes
- Cook Time: 40–45 minutes
- Total Time: 45–55 minutes (plus marinating)
- Servings: 4–5 (~200–250g per serving with rice)
- Calories: ~350–400 kcal per serving (based on 1/5 of recipe)
- Macros per Serving: 40g carbs, 25g protein, 14g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Chicken Leg Tikka Masala
Try these twists on Indian Chicken Curry:
- Creamy Sauce: Add ½ cup heavy cream to the marinade after cooking for a richer dish, inspired by Layla Cooks’ Nova Scotia Blueberry Cream Cake.
- Spicy Boost: Increase Kashmiri chili powder to 2 tsp or add ½ tsp cayenne for heat.
- Vegan Option: Use tofu or paneer instead of chicken for vegan Chicken Leg Tikka Masala.
- Rice Swap: Use quinoa or jasmine rice for a different texture.
- Herb Infusion: Add 1 tbsp fresh cilantro to the marinade for freshness.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Layla Cooks’ Cucumber Blueberry Feta Salad for a cooling side.
- Enjoy with Layla Cooks’ Coconut Cooler for a light complement.
Storage
I store cooked Chicken Leg Tikka Masala in an airtight container in the refrigerator for up to 4 days, keeping rice separate to maintain texture. For freezing, I place cooled portions in freezer-safe containers for up to 3 months. I reheat on the stovetop over medium-low heat with a splash of water or in the microwave in 1-minute intervals, stirring between. I make fresh rice when serving leftovers for the best texture.
Serving Tips
- Presentation: Serve chicken over rice with a sprinkle of fresh cilantro and lime wedges.
- Garnish: Add a dollop of cucumber raita or a drizzle of yogurt for creaminess.
- Pairing: Serve with naan or Layla Cooks’ Grilled Lemon Herb Chicken for a hearty meal.
- Portion Size: 1 leg with ½ cup rice per serving for a main dish; smaller for sides.
- Occasions: Perfect for weeknight dinners, meal prep, or Indian-themed gatherings with Chicken Leg Tikka Masala.
FAQs About Chicken Leg Tikka Masala
Here are answers to common questions about making Chicken Leg Tikka Masala:
Can I use chicken breasts instead?
Yes, but reduce cooking time to 15–18 minutes to prevent drying; legs are juicier.
What if I don’t have Kashmiri chili powder?
Mix paprika with a pinch of cayenne for similar color and heat.
Can I skip marinating overnight?
Yes, marinate for at least 1 hour; 4–8 hours is ideal for maximum flavor.
How do I avoid burning the chicken?
Cook at medium heat, turn occasionally, and avoid overcrowding the pan.
Can I freeze leftovers?
Yes, freeze cooled portions for up to 3 months; reheat with a splash of water.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Chicken Leg Tikka Masala is a vibrant, budget-friendly dish that brings authentic Indian flavors to your kitchen with ease. Perfect for busy weeknights or meal prep, it’s a versatile recipe that’s sure to impress. Try Chicken Leg Tikka Masala and spice up your dinner routine!
Chicken Leg Tikka Masala
Ingredients
For the Marinade:
- 5 chicken legs about 2 lbs/900g, skin-on or skinless
- Juice of ½ lemon 15ml
- 1 tsp 5g salt
- 3 cloves garlic 15g, minced
- 1 heaped tbsp 6g garam masala
- 1 –2 tsp 2–4g Kashmiri red chili powder (adjust for spice)
- 2 tsp 4g ground coriander
- 1 tsp 2g paprika
- 1 tsp 2g ground cumin
- 1 –2 tsp 2–4g tandoori masala (optional)
- 3 tbsp 45g Greek yogurt
- 1 tbsp 15ml vegetable oil
For the Spiced Rice:
- 1 cup 200g basmati rice
- 2 cups 480ml water
- 1 tbsp 14g butter
- 1 tsp 2g garam masala
- ½ tsp 1g turmeric
Instructions
Prepare the Chicken
- I remove the skin from 5 chicken legs (optional) and make several slits to help the marinade penetrate. I rub the legs with the juice of ½ lemon and 1 tsp salt, letting them sit for 5 minutes.
Make the Marinade
- In a bowl, I combine 3 tbsp Greek yogurt, 1 tbsp oil, 3 minced garlic cloves, 1 heaped tbsp garam masala, 1–2 tsp Kashmiri chili powder, 2 tsp coriander, 1 tsp paprika, 1 tsp cumin, and 1–2 tsp tandoori masala (if using). I massage the marinade into the chicken, ensuring it coats all crevices, then place in a Ziploc bag or dish. I refrigerate for 4–8 hours (minimum 1 hour, preferably overnight).
Cook the Chicken
- I preheat the oven or air fryer to 400°F (200°C). I place the marinated chicken on a baking tray or air fryer basket, ensuring space between pieces. I bake or air fry for 18–20 minutes, turning halfway, until the internal temperature reaches 165°F (74°C).
Prepare the Spiced Rice
- In a medium pot, I melt 1 tbsp butter over medium heat, add 1 tsp garam masala and ½ tsp turmeric, and toast for 15 seconds until fragrant. I stir in 1 cup basmati rice, toasting for 30 seconds, then add 2 cups water. I bring it to a boil, reduce to low, cover, and cook for 25 minutes until the water is absorbed and the rice is tender.
Serve
- I let the chicken rest for 5 minutes, then serve the juicy Chicken Leg Tikka Masala over the spiced rice, savoring its rich, aromatic flavors.
Notes
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