You Will Need:

Slash chicken thighs to the bone and season. Coat with marinade and refrigerate overnight.

Ina’s Tip

Instead of oven baking, simmer on top of the stove, but increase the hot water to 1 cup (250 ml) and cover dish with a ‘false lid’ of baking paper under the regular lid to prevent moisture loss.

Method:

Slash chicken portions twice through the skin right to the bone and season on all sides with Garlic & Herb Seasoning.

Place in a biggish non-metal ovenproof dish. Mix together yoghurt, ¼ cup (60 ml) of Butter Chicken Curry Sauce and ginger.

Spread this paste all over the chicken thighs. Cover with clingfilm and refrigerate overnight.

Adjust the oven rack to one slot below the middle position and preheat the oven to 180 °C. * See Ina’s Tip

Mix the Liquid Stock and remaining Curry Sauce with hot water and add to chicken.

Bake chicken, uncovered in pre-heated oven for 1 hour.

Serve with Sweet Rice with Raisins and sambals of your choice.

Tandoor Style Curried Chicken

The smoky flavour of the sauce is amazing. Smooth and buttery.

You Will Need:

Method:

Slash chicken portions twice through the skin right to the bone and season on all sides with Garlic & Herb Seasoning.

Place in a biggish non-metal ovenproof dish. Mix together yoghurt, ¼ cup (60 ml) of Butter Chicken Curry Sauce and ginger.

Spread this paste all over the chicken thighs. Cover with clingfilm and refrigerate overnight.

Adjust the oven rack to one slot below the middle position and preheat the oven to 180 °C. * See Ina’s Tip

Mix the Liquid Stock and remaining Curry Sauce with hot water and add to chicken.

Bake chicken, uncovered in pre-heated oven for 1 hour.

Serve with Sweet Rice with Raisins and sambals of your choice.

You Will Need:

Ina’s Tip

Method:

Tandoor Style Curried Chicken

You Will Need:

Method:

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