Tandoori Chicken
Recipe - Save-on-Foods
Tandoori Chicken
Prep Time30 Minutes
Servings4
Cook Time35 Minutes
Ingredients
4 bone-in, skinless chicken legs (drumstick and thigh separated)
1/4 cup KFI Tandoori Paste
1/4 cup sour cream
4 cups chopped iceberg lettuce
1 tomato, chopped
1/2 cup chopped cucumber
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp vegetable oil
Pinch each salt, pepper and ground cumin
Lemon wedges
1/2 red onion, thinly sliced
Directions
- With small, sharp knife, score chicken thighs and drumsticks. Transfer chicken pieces to re sealable plastic bag.
- Whisk together KFI Tandoori Paste and Sour Cream until smooth. Scrape marinade mixture over chicken; seal bag and refrigerate for 1 hour.
- Preheat oven to 400 F (200 C). Line baking sheet with aluminum foil.
- Arrange chicken pieces on prepared baking sheet. Bake for 25 to 35 minutes or until juices run clear and instant read thermomete r inserted into thickest part of chicken pieces registers 74 C (165 F).
- Meanwhile, toss lettuce with tomatoes and cucumber.
- Whisk vinegar with lemon juice, oil, salt, pepper and cumin. Drizzle over lettuce; toss to combine.
- Serve roasted chicken thighs and drums with salad and lemon wedges. Garnish with sliced red onion.
Tip: A longer marinating time will result in a richer colour and flavour. Chicken can be marinated overnight in the refrigerator in an airtight container or re sealable plastic bag.
30 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Save-On-Foods - Drumsticks & Thighs Back Attached. Fresh. Family Pack, 1 Each
KFI - Tandoori Cooking Paste, 275 Gram
Dairyland - Sour Cream 14% M.F., 250 Millilitre
Lettuce - Iceberg, Cello, 1 Each
Buy 2 Get 300 Points
Tomatoes - On the Vine, Each, 150 Gram
Cucumber - Long English, Fresh, 1 Each
Free with 1500 Points Redeemed
Western Family - Red Wine Vinegar, 500 Millilitre
Western Family - Lemon Juice from Concentrate, 946 Millilitre
Western Family - Vegetable Oil, 1.42 Litre
Not Available
Lemons - Large Fresh, Each, 1 Each
Onions - Red, Unpeeled, 335 Gram
Directions
- With small, sharp knife, score chicken thighs and drumsticks. Transfer chicken pieces to re sealable plastic bag.
- Whisk together KFI Tandoori Paste and Sour Cream until smooth. Scrape marinade mixture over chicken; seal bag and refrigerate for 1 hour.
- Preheat oven to 400 F (200 C). Line baking sheet with aluminum foil.
- Arrange chicken pieces on prepared baking sheet. Bake for 25 to 35 minutes or until juices run clear and instant read thermomete r inserted into thickest part of chicken pieces registers 74 C (165 F).
- Meanwhile, toss lettuce with tomatoes and cucumber.
- Whisk vinegar with lemon juice, oil, salt, pepper and cumin. Drizzle over lettuce; toss to combine.
- Serve roasted chicken thighs and drums with salad and lemon wedges. Garnish with sliced red onion.
Tip: A longer marinating time will result in a richer colour and flavour. Chicken can be marinated overnight in the refrigerator in an airtight container or re sealable plastic bag.