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–+ servings
Three juicy pan fried chicken legs on a white plate with herbs.

Pan Fried Chicken Legs (Indian Style)

By Shiny Samuel
Juicy, flavorful pan-fried chicken legs made with simple spices—perfect for a quick weeknight dinner. Easy to prep, cook, and serve with your favorite sides.
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Serving Size 8 pieces

Video

Ingredients
 

  • 8 chicken legs drumsticks, skin-on or skinless
  • 1 tbsp ginger-garlic-green chili paste
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp coriander powder
  • 1 tsp red chili powder adjust to taste
  • ½ tsp turmeric powder
  • 1 tsp cumin powder
  • ½ tsp black pepper powder
  • 1 tsp garam masala
  • 1/2 tsp salt to taste
  • 2–3 tbsp oil for frying

Instructions
 

Prepare the Chicken

  • Wash and pat dry the chicken legs. Score each drumstick with shallow cuts for better flavor absorption.

Marinate

  • In a large bowl, mix the chicken with ginger-garlic-green chili paste, lemon juice, and all the spices. Rub the marinade thoroughly onto the chicken.
  • Cover and refrigerate for at least 1 hour, or overnight for best flavor.

Pan-Fry

  • Heat oil in a large skillet over medium-high heat. Once hot, add the chicken legs without overcrowding.
  • Reduce heat to medium-low and cook until golden brown on all sides, flipping as needed.
  • Cook until juices run clear and internal temperature reaches 165°F (75°C).

Notes

  • Cover the pan with chicken while cooking with a lid to cook faster and to retain the juiciness of the chicken drumsticks.
  • Serving Suggestions: Serve hot with rice, salad, roasted vegetables, or flatbread.
  • Storage Tips: Refrigerate leftovers for up to 4 days. Reheat on the stovetop or in the oven for best texture.

Nutrition (Estimates Only)

Serving: 225gCalories: 410kcalCarbohydrates: 4gProtein: 35gFat: 25gSaturated Fat: 6gCholesterol: 145mgSodium: 550mgPotassium: 470mgFiber: 1gSugar: 0.5gVitamin C: 4mgCalcium: 30mgIron: 1.8mg