Boneless chicken pan-fried in the kadai with medium dry curry sauce with fenugreek and capsicum
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Boneless chicken, marinated overnight in spices and yoghurt, skewered and cooked in the tandoor
Wholemeal flaky layered bread
A medium to hot curry with coconut and a hint of red chilli
Prawn cutlets marinated in yoghurt, tandoori paste and Curry & Tandoor’s own blend of spices, then gently cooked in the tandoo
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