Preheat oven to 180 C / 350 F.

Make tandoori paste following the package directions. Set aside.

Pat dry turkey legs with paper towel. Place them in a baking dish. Rub with tandoori paste. Add onions, bell peppers (capsicum) and rosemary. Pour chicken broth.

Bake for 1 hour 30 minutes or until turkey legs are cooked through and juices run clear (170 F or 75 C on thermometer). Baste turkey with pan drippings halfway through cooking. Remove from oven. Rest for 10 minutes.

To make gravy, heat butter in a large frying pan over medium-high heat. Sauté onions and garlic for 2-3 minutes or until soft and translucent. Add flour. Cook, stirring, for 2 minutes. Add pan drippings and chicken broth (stock). Season with salt and pepper. Cook, stirring, for 2-3 minutes or until thick.

Serve turkey legs with gravy and your favorite sides.