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.

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).

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).

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.

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.