This Roasted Chicken Leg Will Ruin Other Drumsticks for You
There are good chicken drumsticks. Then there are juicy, smoky, spice-kissed masterpieces that make you forget every other version you’ve ever had. At Tunday Kababi Dubai, our Roasted Chicken Leg falls unapologetically into the second category.
Crafted with traditional Awadhi marination, slow-roasted in tandoori heat, and finished with a glaze of ghee and char—this isn’t a side dish. It’s a show-stealer. Whether you’re a first-timer or a Tunday regular, this is the one dish that leaves a mark long after the last bite.
Table of Contents
- What Makes It Stand Out
- Marination: The Soul of the Drumstick
- Roasting It Right: Our Technique
- Flavour Profile: Where Smoke Meets Spice
- How to Enjoy It Best
- Come Try It Yourself
What Makes It Stand Out
Most roasted chicken legs are either under-seasoned or overcooked. What we serve is perfectly balanced: crispy skin, juicy centre, and flavour that seeps through every fibre of the meat. It’s not just tandoor-grilled—it’s marinated with purpose and patience, then cooked to order.
You’ll notice the difference from the first bite. The char gives way to tender meat, and the spice blend—neither overpowering nor timid—builds as you eat, keeping your palate engaged all the way through.
Marination: The Soul of the Drumstick
Our chicken legs begin their journey in a marinade that pays homage to Awadhi tradition. Yoghurt, ginger-garlic paste, Kashmiri chilli, cumin, coriander, and garam masala come together with lemon juice and mustard oil. But the secret is in the timing.
The meat is left to absorb this aromatic mix for at least eight hours, allowing every molecule to soften and soak. This ensures that when it hits the tandoor, it doesn’t just cook—it transforms.
Roasting It Right: Our Technique
Unlike oven-roasted or deep-fried alternatives, we roast our chicken legs in a searing clay tandoor, locking in moisture while blistering the skin to a crisp. The tandoor’s radiant heat creates the ideal contrast between char and juiciness.
As it nears perfection, we give it a ghee brush—just enough to add shine and depth without greasiness. Served hot, it arrives at your table glistening, aromatic, and practically humming with anticipation.
Flavour Profile: Where Smoke Meets Spice
The real magic of the Roasted Chicken Leg is its complexity. You get an initial smokiness that teases your senses, followed by waves of spice—peppery, citrusy, earthy. The yoghurt in the marinade lends a subtle tang, while the ghee finish rounds out the bite with richness.
Every bite feels like a progression, from crusty exterior to meltingly soft meat. And thanks to the spice balance, it never feels one-note or overwhelming.
How to Enjoy It Best
Some of our regulars pair it with Butter Naan for contrast, others with Roomali Roti to keep it light. A side of mint chutney is a must—the cooling herbs lift the richness, and the slight tang plays perfectly with the drumstick’s depth.
It also makes for a great solo order—protein-rich, deeply satisfying, and completely unpretentious. Ideal for lunch, post-gym cravings, or as a meaty midnight indulgence.
Come Try It Yourself
Al Hudaiba Awards Building, Al Mina Street, Jumeirah Dubai
If you thought you knew what a roasted chicken leg could taste like, Tunday Kababi Dubai is here to change your mind. Come in for one, stay for more—it’s the kind of dish that sets a new standard.
