Chicken Tandoori Ready Meal

Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan or Indian flatbread. Bone-in legs and thighs are marinated in a tenderizing mixture of coconut milk, masala, and spices, and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. Ours is served with cauliflower rice, a wedge of lime, and bell peppers. Heating instructions For best results, defrost overnight in the fridge. Reheat the protein separately to avoid overcooking. Oven (recommended): Remove the plastic lid and place the container in the oven at 145-155C. Bake for about 10-15 minutes, half the time for protein. Microwave: Transfer to a microwave-proof dish and place in microwave on high for 4-5 minutes, stirring halfway through. Ingredients: pasture-fed chicken thigh, coconut milk, masala spice, paprika, red onion, capsicum, cauliflower, lime, coriander, sea salt, black pepper.