Frozen: Tandoori marinated butter chicken with cardamom, bay and cinnamon. Serves two.
Frozen: Tandoori marinated butter chicken with cardamom, bay and cinnamon. Serves two.
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AKA Sophie's chicken. My friend Sophie produced this amazing curry for 100 hungry mouths this summer and it went down such a storm that I wheedled the recipe out of her - the chicken is marinated in tandoori spices overnight, before being seared in a hot oven and joining forces with a glorious thick curry, rich with butter and spiced with fenugreek leaves, black and green cardamom and cinnamon.
Ingredients (allergens in bold)
Chicken thighs, coriander, cumin, turmeric, kashmiri chilli, paprika, garam masala, yoghurt, lemon, garlic, ginger, black cardamom, green cardamom, bay leaves, cinnamon, tomato passata, dried fenugreek, butter, double cream
Heating Instructions
Heating Instructions
Defrost your frozen food thoroughly in the fridge before reheating gently in a saucepan on the stove until piping hot all the way through. Alternatively, you can reheat from frozen on the hob, but use a low heat and keep an eye on it.
Summer 2025 buffet menus are on the way, so watch this space! In the meantime, if you would like a feast for any occasion, drop me a line. My contact page is here.
Portion size
Portion size
Feeds two, generously
Best Before Date
Best Before Date
Each bristolKTCHN meal has the date that they were cooked on written on the box. They are best eaten within the next 4 months from that date.
