TANDOORI ROAST CHICKEN (SERVES 4-6)
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
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)
450g of chicken thighs (with or without bones)
1-2 tbsp. plain natural yogurt
1tbsp. ground almonds
Chopped coriander leaves for garnish
Salt to taste
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