Indian Spiced Chicken
SERVES 4 ♦ PREPARATION TIME: 1 HOUR (INCLUDING MARINATING TIME) ♦ COOKING TIME: 3 HOURS
8 Chicken drumsticks, skins removed
2 tbsp Patak’s Tandoori Paste
1 tbsp Plain yoghurt
1 Jar (425g) Patak’s Jaipuri Tikka Masala Cooking Sauce
1 tbsp Vegetable oil
150ml Water
1tsp Fresh coriander leaves, chopped
1. Mix together the Patak’s Tandoori Paste and yoghurt. Coat the drumsticks with the mixture and leave to marinate for at least 1 hour in the refrigerator (or overnight for a more intense flavour).
2. Heat the oil in a pan and sear the marinated drumsticks on a high heat, cooking evenly on all sides.
3. Add the Patak’s Jaipuri Tikka Masala Sauce and water, stir well and transfer to your Kenwood Curry Cooker. Cook on High for 21/2 - 3hrs.
4. Garnish with the chopped coriander leaves.
Serve hot with a delicious Masala Dal or simply with basmati rice, chapattis or naan bread.
SERVES 4 ♦ PREPARATION TIME: 1 HOUR (INCLUDING MARINATING TIME) ♦ COOKING TIME: 3 HOURS
8 Chicken drumsticks, skins removed
2 tbsp Patak’s Tandoori Paste
1 tbsp Plain yoghurt
1 Jar (425g) Patak’s Jaipuri Tikka Masala Cooking Sauce
1 tbsp Vegetable oil
150ml Water
1tsp Fresh coriander leaves, chopped
1. Mix together the Patak’s Tandoori Paste and yoghurt. Coat the drumsticks with the mixture and leave to marinate for at least 1 hour in the refrigerator (or overnight for a more intense flavour).
2. Heat the oil in a pan and sear the marinated drumsticks on a high heat, cooking evenly on all sides.
3. Add the Patak’s Jaipuri Tikka Masala Sauce and water, stir well and transfer to your Kenwood Curry Cooker. Cook on High for 21/2 - 3hrs.
4. Garnish with the chopped coriander leaves.
Serve hot with a delicious Masala Dal or simply with basmati rice, chapattis or naan bread.
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