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An extreme close-up of a single oven-baked masala chicken drumstick, highlighting the crispy, textured skin and the rich, golden-brown color from the spices.
FL Recipes

Masala Chicken Legs Bake: Crispy, Juicy & Easy Recipe

This Masala Chicken Legs Bake recipe delivers perfectly crispy, incredibly juicy, and flavor-packed chicken. An easy, oven-baked dish featuring a rich yogurt and spice marinade, it's the ultimate weeknight dinner solution that the whole family will adore.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 bone-in, skin-on chicken legs (drumsticks) patted completely dry
  • 1/2 cup plain full-fat yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tbsp vegetable oil or melted ghee
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder or paprika
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Equipment

  • 1 Large Bowl
  • 1 Baking Sheet
  • 1 Wire Rack (Optional)

Method
 

  1. Pat the chicken legs completely dry with paper towels. Make 2-3 shallow cuts on each drumstick to allow the marinade to penetrate deeper.
  2. In a large bowl, combine the yogurt, ginger-garlic paste, lemon juice, oil, garam masala, turmeric, Kashmiri red chili powder, cumin, coriander, salt, and black pepper. Mix until smooth.
  3. Add the dry chicken legs to the marinade and coat them thoroughly. Cover and refrigerate for at least 30 minutes or up to 8 hours.
  4. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top.
  5. Arrange the chicken legs on the prepared sheet in a single layer, ensuring they don’t touch. Bake for 35-45 minutes, until the skin is golden brown and crispy, and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
  6. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute. Garnish with fresh cilantro if desired.

Nutrition

Calories: 350kcalProtein: 32gFat: 22gFiber: 1g

Notes

Tip 1: For the crispiest skin, ensure the chicken is patted completely dry before adding it to the marinade.
Tip 2: Using a wire rack on your baking sheet improves air circulation, helping the chicken cook evenly and crisp up on all sides.
Tip 3: The marination time is flexible. Even 30 minutes will add great flavor, but for a deeper, richer taste, marinate for 4-8 hours.
Keyword baked chicken legs,Indian chicken recipe,masala chicken

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