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.
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.
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.
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