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22p/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the yogurt, salt, gunpowder spice and oil into a large bowl and mix well. Add the chicken, coat well, then cover and marinate in the fridge for 1 hour, or preferably overnight.
Preheat the oven to 180ºC, gas mark 4. Put the chicken on a baking tray and cook for 40 minutes, or until cooked through with no pink meat and the juices run clear.
Heat the barbecue. When ready, place the chicken onto the bars and cook for 5 minutes on each side until lightly charred and thoroughly cooked. Move to a serving plate to rest.
For the tadka, heat the oil in a small pan. Add the mustard seeds and let them sizzle and pop. Take the pan off the heat and put the curry leaves into the hot oil. Pour over the cooked chicken and serve.
Typical values per serving when made using specific products in recipe
Energy | 1,748kJ/ 420kcals |
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Fat | 29g |
Saturated Fat | 6g |
Carbohydrates | 5.4g |
Sugars | 3g |
Fibre | 2.2g |
Protein | 34g |
Salt | 2.3g |
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