Restaurant-Style Baked Chicken Leg Quarters Recipe – Indian Spices

Last Updated on 1 month by Neha Deshmukh

Restaurant-Style Baked Chicken Leg Quarters Recipe – Indian Spices

Hey everyone! If you’re anything like me, you love a good, flavorful chicken dish. And honestly, sometimes the simplest things are the best, right? I’m so excited to share this recipe for Restaurant-Style Baked Chicken Leg Quarters. It’s packed with Indian spices, incredibly tender, and surprisingly easy to make at home. I first made this when I was craving the amazing tandoori-style chicken we had on a trip to Delhi, and I wanted to recreate those flavors without needing a tandoor!

Why You’ll Love This Recipe

This baked chicken recipe is a winner for so many reasons. It delivers that authentic Indian spice blend you crave, but without the fuss of traditional methods. It’s perfect for a weeknight dinner, a casual get-together, or even a festive occasion. Plus, baking it means less mess and more time to relax! It’s seriously restaurant-quality flavor, made right in your kitchen.

Ingredients

Here’s what you’ll need to make this delicious baked chicken:

• 2 chicken leg quarters
• 3 tablespoons thick yogurt or curd
• Salt to taste
• 1 teaspoon red chili powder
• A pinch of turmeric powder
• 1 teaspoon ginger-garlic paste
• ?? teaspoon garam masala powder (about 1 tsp)
• ?? teaspoon chaat masala powder (about 1 tsp)
• 2 teaspoons lemon juice
• A pinch of orange food color (optional)
• 2 tablespoons oil
• ?? teaspoon dried kasoori methi (about 1 tsp)

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

• Thick Yogurt/Curd: This is crucial. We want a really thick yogurt (or curd, if you prefer) – the kind that almost feels like cream cheese. It helps tenderize the chicken and creates a beautiful, clingy marinade. If your yogurt is too runny, strain it through cheesecloth for a couple of hours.
• Chaat Masala: Don’t skip this! It adds a tangy, fruity, and slightly spicy kick that’s so characteristic of Indian street food. It’s a game-changer.
• Kasoori Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter, and wonderfully aromatic flavor. It’s a staple in North Indian cuisine. You can usually find it at Indian grocery stores or online.
• Food Color: Totally optional! It gives the chicken that vibrant, restaurant-style color, but it doesn’t affect the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those chicken leg quarters a good wash and pat them completely dry with paper towels. Then, make a few shallow cuts into the meat – this helps the marinade really penetrate and flavor the chicken.
2. In a mixing bowl, let’s build our marinade. Combine the yogurt, salt, red chili powder, turmeric, ginger-garlic paste, garam masala, chaat masala, lemon juice, food color (if using), oil, and kasoori methi. Give it a good mix until everything is smooth and well combined.
3. Now, coat the chicken pieces generously with the marinade. Make sure every nook and cranny is covered! Once coated, cover the bowl and pop it in the fridge to marinate for at least 1-2 hours. Longer is even better – the flavors will deepen beautifully.
4. Preheat your oven to 350°F (180°C). Line a baking tray with aluminum foil (for easy cleanup!) and place a wire rack on top. This helps the chicken cook evenly and get nice and crispy.
5. Arrange the marinated chicken on the wire rack. Bake for 30 minutes. Then, take it out, brush the chicken with melted butter, and flip the pieces over.
6. Brush with butter again, and bake for another 30 minutes, or until the chicken is charred in spots and cooked through. The juices should run clear when you pierce the thickest part with a fork.

Expert Tips

• Don’t be afraid to get your hands dirty! Really massage the marinade into the chicken for the best flavor.
• For extra crispy skin, you can broil the chicken for the last 5 minutes, but watch it closely to prevent burning.
• A meat thermometer is your best friend! Chicken is cooked through when it reaches an internal temperature of 165°F (74°C).

Variations

• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chili powder as the recipe states.
  • Hot: Add ½ – 1 teaspoon of cayenne pepper to the marinade.
• Festival Adaptations: This chicken is amazing for Eid or Diwali parties! It’s a crowd-pleaser and can be served as an appetizer or part of a larger spread. My aunt always makes a huge batch for Diwali!
• Air Fryer Adaptation: You can absolutely make this in an air fryer! Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken in the air fryer basket (you may need to do this in batches) and cook for 20-25 minutes, flipping halfway through, until cooked through and crispy.

Serving Suggestions

Serve this baked chicken hot off the baking sheet! It’s fantastic with:

• Mint chutney (a must-have, in my opinion!)
• Lemon wedges
• Naan bread or roti
• A simple rice pilau or jeera rice
• A fresh salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

FAQs

• What cut of chicken works best for this recipe? Leg quarters are perfect because they stay juicy and flavorful during baking. You can also use drumsticks or thighs.
• Can I marinate the chicken overnight? Absolutely! Overnight marination will result in even more tender and flavorful chicken.
• What is Kasoori Methi and where can I find it? Kasoori Methi are dried fenugreek leaves, and they add a unique flavor to Indian dishes. You can find them at Indian grocery stores or online.
• Can I bake the chicken directly on the baking tray without a rack? You can, but the chicken won’t get as crispy. The rack allows air to circulate around the chicken, resulting in a more even cook and crispier skin.
• How do I know if the chicken is cooked through? The chicken is cooked through when the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!