Lemon Chicken Tandoori

Name: Lemon Chicken Tandoori
Yield: 10
Ingredients: 40.0ml Oil, vegetable; 1.5kg Chicken, thigh fillet; 200.0g KNORR Patak's Tandoori Paste 1.15kg; 200.0ml Lemon juice; 100.0g KNORR Thai Coconut Milk Powder 1kg; 200.0ml Water; 1.0kg Basmati rice; 20.0g Coriander, picked; 150.0g Cucumber

Add variety to your chicken menu items by mixing up the marinades and sauces served alongside. Indian meets Chinese cuisine in this easy to do dish.

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Method

Oil, vegetable 40.0 ml
Chicken, thigh fillet 1.5 kg
KNORR Patak's Tandoori Paste 1.15kg 200.0 g
KNORR Patak's Tandoori Paste 1.15kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Cadell Food Service

Free Sample
Lemon juice 200.0 ml
KNORR Thai Coconut Milk Powder 1kg 100.0 g
KNORR Thai Coconut Milk Powder 1kg
Order Now

x

Order now

Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Moco Food Services

Amazon AU

Unilever Food Solutions

Free Sample
Water 200.0 ml

Sides

Basmati rice 1.0 kg
Coriander, picked 20.0 g
Cucumber 150.0 g

Aged Care

Indian

Poultry

Main Meals

Roasts

Add variety to your chicken menu items by mixing up the marinades and sauces served alongside. Indian meets Chinese cuisine in this easy to do dish.

...

Preparation

Method
- Preheat the oil in a large pot and lightly sauté the chicken.
- Add the KNORR Patak’s Tandoori Paste and continue to cook for a further 5 minutes.
- Add the 200 ml lemon juice, KNORR Coconut Milk Powder and water. Simmer until the chicken is cooked through.
Sides
- Cook the Basmati rice in a rice cooker.
- Serve the chicken curry with the cooked rice, cucumbers and garnish with coriander in a rice cooker.