These free-range chicken supremes are a great cut - so tender and full of flavour, partially deboned with just an elegant little wingette - and they take on the punchy tandoori marinade with gusto. To cook, place on a baking-paper lined tray, spray or drizzle with olive oil and place in a preheated 200C oven for 25 minutes (from defrosted) to 40 minutes (from frozen) or until fully cooked. Remove and cover with foil and allow to rest for 5 minutes before serving with basmati rice, steamed greens, and a cucumber raita.
Free range chicken, garlic, chilli, ginger, cumin, coriander, garam masala, cinnamon, paprika, cardamon, natural yoghurt, lemon juice, salt, olive oil, tomato paste (MILK)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Served with steamed basmati rice, a squeeze of lemon or lime, mango chutney and a cucumber raita.