Journalist, Writer & Blogger

Bexz Walker

Natural living, health, wellbeing and food writer, journalist and blogger.

My whole family adores Indian food. Some like the sublte aromatic spiced dishes such as korma and passanda, others (like myself) like fiery hot spiced dishes such as ceylon, madras, vindaloo and phaal. But we all agree on one thing. Tandoori chicken. The orangey red meat that is charred and tastes so full of flavour. However, our local Indian restaurant charges £7.50 for just one, yes JUST ONE, tandoori chicken leg.

But you know me, I love to cook and I love to save money, so here is my recipe for tandoori chicken that is mouth wateringly good and costs about £5 to make for 5 people!


  • 4-5 whole chicken legs
  • 2 tablespoons sunflower oil
  • 1 heaped teaspoon turmeric
  • 1 heaped teaspoon cayenne
  • 1 heaped teaspoon ground coriander
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon paprika (and another heaped teaspoon later for sprinkling!)
  • 1 heaped teaspoon garam masala
  • 1 heaped teaspoon minced ginger (or blended ginger)
  • 1 heaped teaspoon minced garlic (or blended garlic)
  • 2 1/2 teaspoons lemon juice
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 500g plain Greek yoghurt


  1. Into a pan add the oil, turmeric, cayenne, ground coriander, ground cumin, paprika (1 heaped, keep the rest for sprinkling later!) and garam masala.
  2. Add pan to a low heat and mix and cook for 1 minute but keep stirring. Take off heat when done and allow to cool completely.
  3. In a bowl add the Greek yoghurt, lemon juice, minced garlic, minced ginger, sugar and salt and mix together.
  4. Then add the cooled spice and oil mix to the yoghurt.
  5. Mix thoroughly and leave to one side.
  6. Whilst the yoghurt and spices are all getting to know one another in the bowl, take your chicken legs, skin them and then deeply score (slash!) cuts into the meaty part of the leg on the smooth side (top).
  7. Marinade your chicken legs with your yoghurt mix, massaging the mix all into the score marks and on both sides and then place in a roasting dish or high sided oven proof dish.
  8. Cover and leave to marinade for at least 6 hours in the fridge, overnight is best.  When ready to cook, take your chicken out of the fridge, uncover and sprinkle the rest of the paprika over the top.
  9. Preheat the oven to 180℃.  Once the oven is hot, pop your chicken into the centre of the oven uncovered for 20-30 minutes and until the chicken is cooked all the way through. The chicken will be a little charred, this is good! Once your chicken is cooked, take it out of the oven and place on a baking tray and use any juices left in the roasting dish to baste the chicken by drizzling over the chicken.
  10. Turn on your grill and place your chicken under the grill for 5 minutes so the tops of the chicken become slightly more charred. Remove and serve hot.  Can also be eaten cold the next day if put in the fridge when cooled. Enjoy!

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The Bexz.

Journalist - Writer - Blogger

With articles in publications such as The Daily Mail, Reuters, Fox News, Bella Magazine & more, Bexz is a journalist, blogger & writer on all aspects of natural living including natural health, complimentary therapies & food.

With over 20 years experience writing for the food and natural health industries, Bexz knows her way around a kitchen as well as living the natural life and creating a natural home.  Bexz has worked with some amazing brands such as The Walt Disney Corporation, Marks & Spencer, Asda, Schar, Sainsburys, Lindt UK, Pukka Teas, The Ideal Home Show, Grand Designs Live, Natural & Organic Products Show, The BBC, The Lord Mayor’s Show London and many more. 

Bexz is honoured to receive regular press accreditation for trade & retail shows like the Natural & Organic Products Show, The Ideal Home Show, Grand Designs Live, The Allergy & Free From Show, among others.  Bexz has been a qualified complimentary therapist since 1995 and a web designer by trade.

Bexz is also a gamer and is proud to be part of the UK esports team ‘Bulldog’, she has been playing World of Warcraft since 2004 and runs a guild with over 500 members. She also now plays Overwatch competitively as part of the ‘Bulldog’ team.

Let them eat cake...


food writer & restaurant critic

As a food writer and cook, Bexz certainly knows her way around a kitchen. After travelling extensively around the world eating at some of the world's finest restaurants, Bexz also has exacting standards on both food and service. She loves to write reviews on good food products produced here in the UK and also healthy and 'free from' food products. You'll also find some of her own recipes here that have been published in various media publications. She has been voted in the top 40 of UK food writers.

natural home, natural life

Natural Living

natural home & living writer

Bexz lives in the countryside just outside London and runs her busy household like a mini homestead. Because of this she has been writing and publishing articles and natural home recipes for over 25 years. All aspects of natural living and the natural home are covered from ideas, to recipes, to reviews and opinions. Many of her articles have been published and she was also nominated as Netmums blog of the week on several occasions and has also written for the Daily Mail amongst others.

wellbeing & wellness


Natural health & wellbeing writer

When Bexz was 19 she suffered a series of strokes and had meningitis which left her in a wheelchair, she was also diagnosed with M.E. and Guillain-Barré Syndrome. Since then she has studied to become a fully qualified complimentary therapist and has great respect for all avenues of natural healing and wellbeing. She writes on various topics from reviews of products to new therapies, as well as general blogging on the subject. She has been published in Top Santé magazine and interviewed on BBC Radio several times.

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