19th May 2024

Chicken Leg Roast

Chicken Leg Roast

This is a simple Chicken Leg Roast that my mummy makes.  She uses just a few whole spices and it turns out great. We all love it and I’m sure you will too.

Serves – 2 to 6 Persons

Prep. Time – 15 Mins.

Cooking Time – 5 Mins. (active) + 45 Mins. (passive)


  • Chicken Legs – 750 gms.
  • Onions (roughly cut) – 2 large
  • Garlic (with skin) – 15 cloves
  • Ginger – 1 inch
  • Limes – 1 ½ medium sized.
  • Tamarind – 1 marble sized ball (soaked in ½ cup warm water)
  • Dry Red Chillies (deseeded) – 8
  • Black Pepper Corns (coarsely crushed) – 1 tsp.
  • Cloves (coarsely crushed) – 15
  • Cinnamon (coarsely crushed) – 1 inch
  • Turmeric Powder – ½ tsp.
  • Oil – 2 tbsp.
  • Salt – 1 ¼ tsp. or to taste
Preparation of Chicken Leg Roast

Step 1:       Wash and pat dry the chicken legs. Make 3 to 4 slits on each side of the legs. Apply salt, juice of the limes, turmeric powder and mix well.

Preparation of Chicken Leg Roast

Step 2:     Pound the garlic lightly and add to the chicken. Next, pound the ginger and add. Mix well and leave to marinate in the refrigerator for an hour or overnight.

Preparation of Chicken Leg Roast

Step 3:     When you are ready to prepare the chicken, heat oil in a non-stick pan. Add the crushed cloves, pepper and cinnamon and the onions and sauté for 2 minutes. Add the marinated chicken at room temperature and sauté for a minute.

Preparation of Chicken Leg Roast

Step 4:      Add the dry red chillies, sugar and cover and cook on low heat for 20 minutes. Mix 2 to 3 times in between.

Preparation of Chicken Leg Roast

Step 5:     Open the lid, mash and strain the tamarind pulp into the pan and mix. Cook for a further 10 minutes, covered and on low heat. Switch off the flame and keep covered for another 15 minutes.

Preparation of Chicken Leg Roast

Serve with herbed potatoes ( here ) or Vegetable Pulao ( here)

Preparation of Chicken Leg Roast

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