Tandoori Chicken legs With Puff pastry

Tandoori chicken is always my hubby's favorite snack. I prepare this for every special event in my house. This time I want to try something different but I do not want to disappoint him, by not making tandoori chicken. So, I tried keeping the tandoori taste same but wrapped it in a puff pastry and he liked it very much. It not only tasted wonderful but also looked like something that a professional chef presents. He was so surprised to learn that I made it. My love and bond for cooking is very strong, and getting very intense that it is  making me very professional everyday. If I were allowed to do something other than studies, then I would  immediately take spoon in one hand to cook and camera in one hand to capture frame to frame of my recipes and share with you all. My passion for cooking and photography is that zealous.

Now coming to the recipe

Chicken legs---7
Tandoori barbecue/barbeque masala----4ts
salt to taste
chili powder---1ts
coriander powder--1ts
Lemon juice---4ts
paprika/red color--pinch (optional- i did not add)
onions, cilantro and lemon for garnishing
Ginger garlic paste-2ts
Zip lock bag
Puff pastry sheet-1

  1. Remove skin and clean the chicken drumsticks.
  2. Make 6-7 deep cuts on each drumstick and keep aside
  3. Now prepare marination by adding all ingredients(Curd+BBQ masala+salt+chili powder+coriander powder+lemon juice+color) in a large bowl and beat them till it attains uniform color.(2-3min)
  4. Now coat each drum stick with this masala.
  5. Add remaining marination along with drum sticks in to zip-lock bag and close the bag.
  6. Mix by turning bag upside down 2-3 times.
  7. Keep this in the refrigerator and incubate overnight.(or minimum 2-6hrs)
  8. Next day, take the drumsticks out of the bag and place it on the tray that is warped with aluminium foil and greased with oil.
  9. Bake at 500F for 20-25min turning at regular intervals.
  10. Now, when the Tandoori chicken is almost 90% done take it out and let it cool to room temperature.  
  11. Take the puff pastry out, cut a 1/2 inch strip along length wise (The longest side of pastry).
  12. Now take this strip and roll it around the pastry. 
  13. Refrigerate for 10min and bake it for 20min at 450F (or follow the instructions on the pastry box). 
  14. When done take them out and serve hot. 
I hope you like this recipe and please leave your comments as a token of appreciation. Thank you for visiting my blog, and keep visiting for more wonderful recipes.


  1. Thats such an innovative recipe dear

  2. Super tempting,filling and delicious chicken legs,just love it.

  3. Thanks for making me to land in your space...this looks soo different...am ur recent follower

  4. Love chicken..
    .this looks yummy...


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