Here the chicken is marinated overnight with most of the ingredients, then baked, then magically creating a curry. If you prefer a slightly sweeter taste, add two tablespoons of sultanas to the marinade. Serve with rice and Shemin’s Indian Breads.
4
Medium
9 chicken thigh fillets (approx. 1 kilo)
1 tsp salt
fresh ground black pepper
2 tbsp lemon juice
100g Shemin’s Indian, Goan or Massaman Curry Paste
6 tbsp full fat natural yoghurt
1 tsp Shemin’s Garam Masala
oil for basting
1 small red onion, finely chopped
Method
1. Put the chicken in a large casserole dish in a single layer. Add the salt, lots of pepper and lemon juice, mix well and set aside for 20 minutes.
2. Combine Shemin’s Curry Paste, yoghurt and Shemin’s Garam Masala. Mix well. Rub the chicken with this mixture, then cover and refrigerate overnight.
3. Pre-heat oven to 200°C / Gas Mark 6.
4. Bring the chicken to room temperature, drizzle or brush the top with oil and scatter the onions over the top. Place in the middle of the oven for 30 minutes. Turn the chicken pieces over and put back into the oven. Cook for approximately 40 minutes, basting ever ten minutes with juices.
Serve with Shemin’s Indian Breads
Note: If using the Goan Indian Curry Paste, leave out the Garam Masala
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Always great
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I'm a long time customer and keep coming back for the great taste and convenience.
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you make Harry Potter look like someone who plays with Christmas crackers. What you send me and I just add to meat shames so many restaurants. Your spice blends raw…
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Great for BBQ's! My family loves BBQChicken Tikka with the Indian Paste
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Excellent
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Fabulous!!
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This is my 3rd or 4th order so that says everything! Wonderful products. Real ingredients making incredible flavours. The 'go to ' place for the real thing. Thank you team.…
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Love, love, love - your curry paste, ever since we saw you on James Martin many years ago. Thank you for helping us along the way to make delicious food…
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Easy to navigate website & fantastic products. Thank you
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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…
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