FLAVOUR OF THE MONTH
It’s National Curry Week from 5th – 11th October; you’d be Madras to miss out!
To celebrate, Theo’s Flavour of the Month promotion is Tandoori. Tandoori chicken is a dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in many other parts of the world.
The earliest evidence for a dish similar to Tandoori chicken can be found in the Harappan civilization and dates back to 3000 BC. Tandoori chicken originated in the Punjab before the partition of India. In the late 1940s, tandoori chicken was made popular at Moti Mahal in New Delhi, and in post-independence India when it was served to the first Prime Minister of India, Jawaharlal Nehru. Tandoori chicken subsequently became a standard offering at official banquets.
Raw chicken is marinated in a mixture of yoghurt and Tandoori Masala, a spice blend. It is seasoned and coloured with cayenne pepper and red chilli powder as well as turmeric or food colouring. The skin is generally removed before the chicken is marinated and roasted. Marinated chicken is placed on skewers and cooked at high temperatures in a tandoor oven, heated with charcoal or wood, which adds to the smoky flavour. The dish can also be cooked in a standard oven, using a spit or rotisserie, or over hot charcoal.
Tandoori chicken can be eaten as a starter or appetizer, or as a main course, often served with naan flatbread. It is also used as the base of numerous cream-based curries, such as butter chicken. Why not combine it with a Holy Cow curry sauce for a really easy-to-prepare delicious meal? Tandoori is our Flavour of the Month for October, and is supported by a range of simple recipes for you to prepare at home.
Available in 1kg Grade A, British Red Tractor Whole, Diced Boneless and Skinless Chicken Breast and Chicken Whole, Diced and Sliced Thigh.
Use FOTM10% discount code to get your 10% off
Theo's Tandoori Whole Chicken Thighs, Theo’s Minted Yoghurt, Spinach, Carrot, Red Onion & Lime Salad, Coriander Leaves, Theo’s Brioche Bun
INGREDIENTS: 6 Theo’s Tandoori Whole Chicken Thighs, 1/2 Small Bag Of Spinach, 2 Large Carrots, Julienne, 1 Red Onion, Finely Sliced, Fresh Coriander, Leaves Picked, Squeeze Fresh Lime Juice, Theo’s Minted Yoghurt Sauce, 6 Theo’s Brioche Buns
METHOD: To make salad: In a small bowl mix julienne carrots, red onion and lime juice. Set aside. Cook chicken for 30 minutes in the oven at 180 degrees. Lightly toast brioche buns. Slather each bun with Theo’s minted yoghurt. Add spinach and chicken. Top up with carrot, red onion salad. Garnish with coriander leaves.
Theo's Tandoori Diced Chicken Thighs, Pilau Rice, Theo’s Minted Yoghurt Sauce, Theo’s Sourdough Flatbreads
INGREDIENTS: 1/2 Pack Of Theo's Tandoori Diced Chicken Thighs, 2 Large White Onions, Quartered, Theo's Minted Yoghurt Sauce, 2 Packs Of Ready Cooked Pilau Rice, 6 Theo’s Sourdough Flatbreads
METHOD: To make skewers: Thread chicken and quartered onions alternately onto the skewers. Cook for 30 minutes in the oven at 180 degrees. Reheat rice according to the pack instructions. Warm sourdough flatbreads. Slather each flatbread with Theo’s minted yoghurt. Add rice and chicken kebabs.
Theo's Tandoori Sliced Chicken Thighs, Spinach, Carrots, Cucumber, Toasted Chickpeas, Toasted Cashew Nuts, Coriander Leaves, Theo’s Minted Yoghurt Sauce.
INGREDIENTS: 1/2 Pack Of Theo's Tandoori Sliced Chicken Thighs, Pack Of Spinach, 1 Cucumber, Ribbons, 1 Large Carrot, Julienne, Handful Of Cashew Nuts, 1 Tin Of Chickpeas, Fresh Coriander, Leaves Picked, Theo’s Minted Yoghurt Sauce
METHOD: In a large bowl toss spinach, julienne carrots, cucumber ribbons. Lightly toast cashew nuts. Drain chickpeas and toast in the oven for 10 minutes at 180 degrees. Set aside. Cook chicken for 30 minutes in the oven at 180 degrees. Add chickpeas, cashew nuts and chicken to the salad. Dress with Theo’s minted yoghurt and garnish with coriander leaves.