Serves: 2
Ingredients:
Tesco Finest Chef's Collection Tandoori Spiced Chicken Supremes
spiced potatoes, to serve (optional)
spinach, to serve (optional)
You will need: small saucepan
Method:
1. Preheat oven to 220°, fan 200°C, gas 7.
2. Decant the meat and juices from the pouch into the foil tray provided, with the chicken skin side up. Place in the centre of the pre-heated oven and cook for 10 minutes.
3. Remove from oven and pour the contents of the tandoori spiced yogurt over the chicken and evenly coat with the back of a spoon. Cook for a further 15 minutes for maximum succulence.
4. Rest for 5 minutes before serving.
5. While the chicken is resting, heat the unopened masala sauce sachet in a saucepan of simmering water. Remove, and allow to stand for 2 minutes.
6. To plate, open the sachet and pour the masala sauce onto the plate. Place the chicken supreme on top of the sauce and sprinkle with the spiced onion crumb to serve.
Wine pairing: The rich curry flavours pair perfectly with a light Central Otago Pinot Noir, from our Tesco Finest range.
See more videos from the Tesco Finest Chef’s Collection
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.