Tandoori ChickenTandoori Chicken
Tandoori Chicken
Tandoori Chicken
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Recipe - Cochrane
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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
  1. With small, sharp knife, score chicken thighs and drumsticks. Transfer chicken pieces to re sealable plastic bag.
  2. Whisk together KFI Tandoori Paste and Sour Cream until smooth. Scrape marinade mixture over chicken; seal bag and refrigerate for 1 hour.
  3. Preheat oven to 400 F (200 C). Line baking sheet with aluminum foil.
  4. 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).
  5. Meanwhile, toss lettuce with tomatoes and cucumber.
  6. Whisk vinegar with lemon juice, oil, salt, pepper and cumin. Drizzle over lettuce; toss to combine.
  7. 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
4 bone-in, skinless chicken legs (drumstick and thigh separated)
Save-On-Foods - Drumsticks & Thighs Back Attached. Fresh. Family Pack
Save-On-Foods - Drumsticks & Thighs Back Attached. Fresh. Family Pack, 1 Each
$14.00
1/4 cup KFI Tandoori Paste
Not Available
1/4 cup sour cream
Dairyland - Sour Cream 14% M.F.
Dairyland - Sour Cream 14% M.F., 250 Millilitre
$3.29$1.32/100ml
4 cups chopped iceberg lettuce
Lettuce - Iceberg, Cello
Lettuce - Iceberg, Cello, 1 Each
$3.69
1 tomato, chopped
Tomatoes - On the Vine, Each
Tomatoes - On the Vine, Each, 150 Gram
$0.82 avg/ea was $1.32 avg/ea$0.55/100g
1/2 cup chopped cucumber
Cucumber - Long English, Fresh
Cucumber - Long English, Fresh, 1 Each
rewards logoFree with 1500 Points Redeemed
$2.49
2 tbsp red wine vinegar
Western Family - Red Wine Vinegar
Western Family - Red Wine Vinegar, 500 Millilitre
rewards logoEarn 75 Points
$5.39$1.08/100ml
1 tbsp lemon juice
Western Family - Lemon Juice from Concentrate
Western Family - Lemon Juice from Concentrate, 946 Millilitre
rewards logoEarn 100 Points
$3.99$0.42/100ml
1 tbsp vegetable oil
Western Family - Vegetable Oil
Western Family - Vegetable Oil, 1.42 Litre
rewards logoEarn 300 Points
$8.79$0.62/100ml
Pinch each salt, pepper and ground cumin
Not Available
Lemon wedges
Lemons - Large Fresh, Each
Lemons - Large Fresh, Each, 1 Each
4 for $3
$0.75 was $0.99
1/2 red onion, thinly sliced
Onions - Red, Unpeeled
Onions - Red, Unpeeled, 335 Gram
$2.21 avg/ea$0.66/100g

Directions

  1. With small, sharp knife, score chicken thighs and drumsticks. Transfer chicken pieces to re sealable plastic bag.
  2. Whisk together KFI Tandoori Paste and Sour Cream until smooth. Scrape marinade mixture over chicken; seal bag and refrigerate for 1 hour.
  3. Preheat oven to 400 F (200 C). Line baking sheet with aluminum foil.
  4. 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).
  5. Meanwhile, toss lettuce with tomatoes and cucumber.
  6. Whisk vinegar with lemon juice, oil, salt, pepper and cumin. Drizzle over lettuce; toss to combine.
  7. 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.