These viral tandoori chicken legs are spicy, salty and full of robust, rustic flavors. You’ve got to give these a try!
I used hung curd for the recipe, but you could also use Greek yogurt if that’s what you have at hand. The idea is to use creamy yogurt to make the marinade thick.
If you don’t want to use just chicken legs, you can also use other cuts of chicken and follow the same recipe.
I used mustard oil for the recipe because it lends a beautiful smoky aroma to the dish. You can use almost any other oil instead if you don’t have mustard oil.