Tandoori Chicken Stuffed Jacket Potatoes



300g chicken breast, cut into small pieces 

2 tbsp oil

2 tbsp Supreme Tandoori Masala Powder 

½ tsp Supreme Ginger Garlic Paste 

Salt to taste if needed 

6 medium potatoes 

150g grated mozzarella cheese 

50g butter, cut into small chunks 

½ cup spring onions, finely chopped 


Mint chutney 



Preheat the oven at 180°c. 

Wrap the potatoes in individual pieces of foil. Place on a baking tray and bake for 1 hour or until tender. 

In the meantime cook the chicken. Heat a pot over medium-high heat. Add oil, chicken, ginger garlic paste, tandoori masala and salt (if needed). Mix well and cook until chicken is cooked through and all excess moisture has evaporated. Remove from heat and set aside. 

Once the potatoes are cool enough to touch, cut the tops and scoop out the potato. Add butter and mash until smooth. Now add cooked chicken, cheese and spring onions. Mix well using a spatula. Check the seasoning then scoop the mixture back into the potatoes. Add the tops back on and place on a baking tray. Bake for another 20-25 minutes or until melted.

Serve with salad and mint chutney.

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