Low Fat Tandoori Chicken Legs

These deliciously spicy tandoori chicken legs are a perfect accompaniment to the chickpea, spinach and lentil dahl, or could be made in advance and had cold with a salad for a lighter meal. You could even make extra and use the meat in your very own Be Strong Kebab the following day.Β  Chicken legs have a lot more flavour than breast meat, and marinating them in the Indian spices, gives it a real depth of flavour and a bit of a kick… who needs a take away when you make these in less time than it takes for your delivery to arrive!

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Low Fat Tandoori Chicken Legs

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  • Author: Rachel Wilcock
  • Total Time: 50 minutes
  • Yield: 4 1x


Simple, easy spicy chicken legs. Delicious served with our chickpea, spinach and lentil dahl.



4 chicken leg quarters

100 mls of fat free natural yoghurt

Tandoori spice mix from Morrisons


  1. Remove the skin from the chicken legs
  2. Mix the yoghurt and a generous helping of tandoori mixed spices.
  3. Coat the chicken in the yoghurt mix and marinate in the fridge for a minimum of two hours.
  4. Cook the coated chicken in a pre-heated oven for 40 minutes – check the meat is cooked through.
  5. Serve with the chickpea and spinach dahl or a salad.


Marinading the chicken overnight will intensify the flavours, so prep in advance if you can.

  • Prep Time: 10
  • Cook Time: 40


  • Calories: 200

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