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TANDOORI ROAST CHICKEN (SERVES 4-6)

Ingredients

1 large chicken skinned

1 med onion chopped

250g. natural yogurt.

1 tbsp tandoori mix

1-2 finely chopped green chillies

2tsp. garlic & ginger paste

Juice from ½ lemon

Handful of coriander

Ghee or oil to taste

Method

1. Place all the marinade ingredients into a food processor and blend to a paste. (Alternatively use 1 de-frosted SpICED Makhani sauce and yogurt) Coat all the chicken and leave for 2-3 hours or overnight.

2. Place in baking tray in hot oven 210 C or BBQ roaster for 25-30mins.


CHICKEN KHORMA (SERVES 2-3)

Ingredients

 450g of chicken thighs (with or without bones)

1 tub of Spiced khorma sauce

1-2 tbsp. plain natural yogurt

1tbsp. ground almonds

Chopped coriander leaves for garnish

Salt to taste

Method

  • Marinate chicken pieces in yogurt and season

  • Gently defrost your Spiced khorma sauce in a pan until gently simmering.

  • Once the oil has separated from mixture add the meat pieces and keep stirring to seal for 5/10mins (add splash of water to stop mixture sticking)

  • When the oil begins to separate add the ground almond to the pan stirring in well