Tandoori Chicken Legs - 2 pcs

Chicken Leg (90%), tandoori paste (7%), Curry powder, garam masala, deggi mirch, lemon juice, Kashmiri Chilli, coriander powder, ginger & garlic paste, Rapeseed oil ( contains anti foaming agent), Turmeric, chilli powder, salt.

Curry powder contains: coriander, cumin, turmeric, lentil chilli, mustard, black pepper, bay leaves, cloves, cassia, fenugreek, garlic, salt, fennel.
Garam masala contains: coriander, cinnamon, cloves, cumin, fennel, black pepper, nutmeg, ginger, star anise, bay leaves, green cardamon.
Tandoori paste contains: water, ginger puree, coriander, cumin, paprika, tamarind, garlic powder, (acetic acid, lactic acid).

Contains MUSTARD

Our tandoori chicken contain no gluten containing ingredients.

However we do handle gluten in our kitchen so all products will be marked as 'may contain' and cooked in a kitchen that also handles Gluten, Dairy, Peanuts and Nuts

Per 100g:
Energy Kj/Kcal: 814/194
Fat: 8.9g
of which Saturates: 1.9g
Carbs: 1.0g
of which Sugars: <0.1g
Protein: 27.5g
Salt: 0.79g

REHEATING INSTRUCTIONS:

These instructions are a guide - your appliance power may vary. Please adjust cooking times accordingly - if overheated, your dish may dry out.

For the best results for our tandoori chicken is best reheated in the oven from frozen.

OVEN:
1. Preheat oven: Fan 170°C / Electric 190°C / Gas MK5.

2. Remove sleeve, film and Pakora Sauce tub, and place the pakoras on a baking tray in the centre of the oven for 20-25 minutes

3. After 15 minutes, remove from the oven, turn the legs over, and then return to the oven for the remaining cooking time.

4. Allow to stand for 2 minutes. Ensure the food is piping hot.

Also great in the air fryer - please check appliance guidelines for timings.