Chicken Legs: How to Cook Them Right with Mysore-Style Flavors

When it comes to chicken legs, a cut of meat prized for its juiciness and deep flavor, especially in South Indian cooking. Also known as drumsticks, they’re the go-to choice for slow-cooked curries, spicy tandoori grills, and family-style meals that stick to your ribs. Unlike chicken breasts, which dry out fast, chicken legs hold up to long cooking, absorbing spices like a sponge and staying tender even after hours on the stove.

This is why you’ll find them in nearly every Mysore kitchen — not because they’re cheap, but because they’re perfect for the region’s bold, layered spices. Think turmeric, cumin, curry leaves, and mustard seeds sizzling in coconut oil, then slow-cooked with garlic, ginger, and a touch of tamarind. The result? A dish that’s rich without being heavy, spicy without being harsh. And when you marinate them right — with yogurt, not just oil — the meat pulls off the bone like butter. You’ll also notice that many of the best recipes avoid metal bowls, skip sugar in the marinade, and always let the chicken rest before cooking. These aren’t just tips; they’re rules passed down through generations.

Related to this are the tools and techniques that make chicken legs shine. tandoori chicken, a smoky, charred dish from North India, often uses chicken legs for their fat content. Also known as tandoori drumsticks, they’re marinated overnight in yogurt, lemon, and Kashmiri red chili, then cooked over open flame. But even if you don’t have a tandoor, you can get close with a grill or oven. Then there’s chicken curry, the everyday staple that turns chicken legs into comfort food. Also known as kuzhambu in Tamil or kodi kura in Telugu, it’s the kind of dish you eat with rice, roti, or even dosa. The secret? Building flavor in layers — onions first, then spices, then tomatoes, then the chicken. No shortcuts. And if you’ve ever had a dry or bland chicken leg, it’s usually because someone skipped the marinating step or used the wrong heat.

What you’ll find below are real, tested recipes and fixes from people who cook this every day. No fluff. No fancy names. Just how to get crispy skin on grilled legs, how to stop curry from turning oily, why yogurt makes the meat tender, and what happens if you use too much lemon. You’ll see why some cooks swear by pressure cookers, while others wait for hours on a low flame. And you’ll learn what not to do — because mistakes here cost flavor, not just time.