Begin by placing the pureed long red chillies, pureed red onion, minced garlic, lemon juice, oil, tomato puree, paprika, salt, and black pepper into a large mixing bowl. Combine thoroughly until all ingredients form a smooth, consistent marinade.

Add the chicken legs to the bowl and ensure each piece is completely coated with the marinade.

Cover the bowl and leave the chicken to marinate for at least one hour at room temperature, allowing the flavours to penetrate.

Preheat the oven to 180°C. Arrange the marinated chicken legs evenly on a baking tray, ensuring they are not touching to allow even cooking.

Place the tray in the preheated oven and bake for 30 minutes. After this initial cooking period, carefully flip each chicken leg to ensure both sides cook evenly.

Continue baking for a further 20 minutes, or until the chicken is fully cooked through and has a slightly charred, tandoori-style exterior.

Remove the chicken from the oven and allow it to rest for a few minutes before serving to retain juices and enhance flavour.