Bring proper desi tandoori flavour home with our Tandoori Seasoned Chicken Legs – British, Halal, skinless whole chicken legs (approx. 230–250g each) marinated in our in-house tandoori blend.

Inspired by traditional Pakistani and Delhi street food, these legs are coated in a rich mix of paprika, chilli, cumin, coriander, ginger, garlic and fenugreek, giving you juicy, mildly spiced chicken with a smoky, aromatic finish. Perfect for the oven, grill or BBQ.

Key Features

• Halal British chicken legs – skinless, approx. 230–250g each

• In-house tandoori marinade with classic South Asian spices

• Mild–medium spice level (about 2.5/5) – family friendly with a warm kick

• Ready to cook – ideal for baking, grilling or barbecuing

Ingredients (Tandoori Marinade)

Skinless whole chicken legs marinated in:
Paprika, salt, chilli, ginger, garlic, cumin, fennel seed, fenugreek, coriander, black pepper, green pepper, garam masala, papaya powder, cane sugar, hydrolysed soya protein, citric acid, white vinegar, mustard oil (trace), canola oil, sunflower oil, water, anti-caking agent (silicon dioxide).

Allergy Advice

Contains:

• Soya (hydrolysed soya protein)

• Mustard (trace from mustard oil)

Made in a kitchen that also handles wheat (gluten), celery, sulphites and other common allergens.
Always check the on-pack label for the most up-to-date allergen information.

Cooking Guide & Preparation

Preparation

• Remove chicken legs from the fridge 30–45 minutes before cooking to come to room temperature.

• Preheat your oven, grill or BBQ.

Oven-Baking

1. Preheat oven to 200°C (fan 180°C) / 400°F.

2. Place the legs on a lined baking tray.

3. Bake for 35–45 minutes, turning halfway.

4. Make sure the internal temperature reaches 75°C (165°F) at the thickest part.

5. For extra char, switch to grill mode for the last 5–10 minutes.

Grilling

1. Preheat grill to medium–high.

2. Grill for 30–35 minutes, turning occasionally.

3. Baste with a little oil or melted butter during cooking to keep them moist.

4. Check they reach 75°C (165°F) before serving.

Barbecuing

1. Preheat BBQ to medium heat.

2. Cook for 30–35 minutes, turning frequently for even cooking and a good char.

3. Ensure the internal temperature reaches 75°C (165°F).

Serving Suggestions

Serve hot, garnished with fresh coriander and lemon wedges.
Perfect with:

• Basmati or pilau rice

• Naan or other flatbreads

• Cucumber & mint raita or yoghurt sauces

• Grilled vegetables, roasted potatoes or a mixed salad

Storage

• Refrigerate (raw): Keep chilled at 0–4°C and use by the “use by” date.

• Cooked leftovers: Store in an airtight container in the fridge for up to 2 days, and reheat thoroughly before eating.

• Freeze: Can be frozen raw or cooked for up to 3 months, well wrapped. Thaw overnight in the fridge before cooking or reheating.

Enjoy the warmth and aroma of proper Tandoori Seasoned Chicken Legs – all the flavour of a tandoor-style bake, with none of the marinade work.