Skip to Content
Prep Time
10 mins
Cooking Time
4 h
Total Time
5 h
Serves
4

Ingredients

4
bone-in chicken legs (about 3 lb/1.5 kg)
4 cups
beet juice
1 L
1/3 cup
plain yogourt
75 mL
1/3 cup
tandoori spice paste
75 mL
2 tbsp
lime juice
30 mL
2 tbsp
canola oil
30 mL
2 tbsp
paprika
30 mL
4
cloves garlic, minced
3
small Thai red chilies, minced
4 tsp
minced fresh ginger
20 mL
2 tsp
turmeric
10 mL
1/4 tsp
salt
1 mL

Directions

Step 1
Place chicken legs, skin-side down, in large, shallow baking dish. Pour in beet juice. Let stand 15 to 20 min. until chicken is attains a reddish colour.
Step 2
Meanwhile, in bowl, whisk together yogourt, tandoori paste, lime juice, oil, paprika, garlic, chilies, ginger, turmeric and salt. Scrape into large re-sealable plastic bag. Remove chicken legs from beet juice (discard juice) and add to plastic bag. Seal bag and marinate chicken in fridge 4 hr., or overnight, turning occasionally.
Step 3
Preheat oven to 425°F (220°C). Transfer chicken legs onto lightly greased foil-lined baking sheet (discard excess marinade). Bake 30 to 35 min. until an instant-read thermometer registers 165°F (74°C) when inserted into the thickest portion of leg.

Tip

Tandoori chicken is known for its fiery red appearance, which is usually from red food colouring or Kashmiri chilli powder, a ground spice with a mild heat found in Indian grocers. As an easy and better-for-you alternative to food colouring, soak the chicken in beet juice prior to marinating in spices to give that deep red hue associated with the traditional dish.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
450
Fat:
25 g
Saturated Fat:
5 g
Carbs:
14 g
Fibre:
4 g
Sugar:
3 g
Cholesterol:
220 mg
Protein:
45 g
Sodium:
840 mg