Punjabi Tandoori - Diced Breast // Thighs

Extensive marinating time at a low temperature is the key to making this special. Using a long list of whole spices, ground into a spice mix and added to citrus juices, yoghurt, fresh herbs and natural red colouring (beetroot juice), the taste of the Punjab is recreated!

OUTDOOR COOKING - Skewered or laid over a charcoal BBQ, turning often for approximately 15 minutes.

INDOOR COOKING - Under a hot grill or in an air fryer for 15 minutes, turning once. Or, use the meat for making a curry!

KELL'S CHEFY TIP - Melt butter or ghee in a pan. Brush this on the chicken meat a couple of times during the cooking process.

ALLERGENS - Dairy Yoghurt

RECIPE ORIGIN - India

SERVES - 4

CHILLI HEAT FACTOR - 🌶️

WEIGHT - Diced Breast: 800g, Tenders: 800g