Chicken tandoori parcels

Ingredients

• 1/3 cup tandoori paste
• 1/3 cup plain yoghurt
• 600g chicken thigh fillets
• 1 tbsp olive oil
• 1 tomato, diced
• 2 sheets puff pastry, defrosted
• 1 egg, beaten

• Method

  1. In a medium non-reactive bowl, mix together tandoori paste and yoghurt. Trim chicken and chop into a 1-2cm dice. Place in the bowl with the tandoori paste mixture and stir to coat. Cover and marinate for 4 hours or overnight.
  2. Heat oil in a saucepan and add chicken, including marinade. Stir for 1-2 minutes until sealed. Add tomato and 1 cup water. Bring to the boil, then reduce heat, cover and simmer for 25 minutes until sauce is reduced and thick, checking occasionally and adding more water if required. Season well with salt and pepper. Transfer to a bowl and refrigerate until cold. 

     To continue reading, scroll down and click Next👇👇

     ADVERTISEMENT

     Pages: 1 2