Shredded Tandoori Chicken

In this hot sauce recipe, we use Shedletsky's signature smoky hot sauce to give our take on the classic Tandoori chicken. 

What you need...
Shedletsky's spicy and smokey hot sauce
1 kg of Chicken thighs
3 tablespoons of natural or greek Yoghurt
1 heaped tablespoon of Tandoori Masala powder
4 Garlic cloves
1 knob of Ginger
1 Tin of tomatoes
1 bunch of Fresh coriander 
Handful of nuts (pistachio or cashew)
Naan or Basmati rice

  • Add the chicken thighs, yogurt, Tandoori Marsala powder and 2 tablespoons of Shedletsky's into a bowl, cover and marinate overnight.
  • Add the marinated thighs, chopped garlic and ginger into a roasting tray and cover with tin foil and add to a preheated oven. 
  • Cook for around 40 mins and add the tin of tomatoes and back in the oven for another 20 minutes covered over again.
  • Take the foil off, make sure the thighs are all skin facing up and turn on the grill to crisp up the chicken skin.
  • Once skin is crispy, take the chicken out of the dish and shred up the chicken thighs with a fork.
  • Add back into the sauce, add 1/4 cup of water, stir and cover back up with foil and add back into the oven for another 10 minutes.
  • Take out of the oven and sprinkle fresh coriander on top!
  • Serve with nuts (pistachio or cashew), mango chutney with a nice warm naan or some rice.