AMAZING Tandoori Chicken King Kebab

How we all doing out there? I hope you're all absolutely spot on as always. And uh thanks for watching the video now. I've been shopping. I've been to Aldi. No, I haven't been to Aldi. I've got Aldi on the brain because I have reviewed something very similar from Aldi in the past, but not in this flavor. And I got this from Iceland. Come and have a look what I got. And here it is. It's the um Tanduri chicken king kebab. Now, I've reviewed, like I said, I've reviewed something very, very similar from Aldi. I think I did the Piri Piri, the butter chicken. Um, but not I've not done the Tanduri. Now, this is in Iceland. You can't get the tandoori in uh Aldi. I've had lots of messages, can you try it? So, I've got it and I'm looking forward to it. There it is. 924 g. There's the serving suggestion. Look at all that meat. So, the price um it was6 quid and now I know the ones in Aldi are £549 and probably when I reviewed the one I done was probably around about $4.99. So, yeah, things have shot up in value. So, let's take a closer look at the packaging. So, we've had a quick look at the front. I'll just get it out. Um it's quite heavy. 924 g. Yeah, I can't. It's It's not a comparison with the Aldi one, but it they're very similar, but this is a tandoori. If Aldi did a Tanduri one, I would do a uh definitely do a comparison. So, it is full. It's ramadama ding-dingong. Look at how full that is. It's proper full and solid as well. It's going to take it's going to take some cooking. That is what I should have done was got it out of the freezer, put it in the fridge the night before. Oh, all best plans and all that. Um, so it's it's got some spiel then. Tanduri chicken king kebab, chicken thigh kebab with tandouri style seasoning on a wooden skewer. Got some nutrition there. If you want to um pause it and look at it in detail, go ahead. There's the ingredients. Warning, although every effort has been made to remove all bone, some may remain. Got chicken thigh 80%. Quite good them ingredients. Quite good. No real nasties. Yeah, no real nasties in there. So ways to cook was many ways. You do it in the oven. You do it from defrosted, which I should have done. I should have put it in the but anyway, it's just the way it goes. That's how I roll. Um yeah, that's um that's the ways to cook. There's a few ways. So I might have covered everything. Anything on the sides? Um we've got a PL sticker there. So that would signify it's well it says produced in Poland for Iceland Foods. Polish chicken. Right, let's get this. Well, I've already got it open. You've seen it. So, let's get it cooking. So, I've just been reading on a little bit and it actually does say there it says for best results, cook from frozen. So, and it is frozen. So, we're doing it for for best results. Now, I'm going to do it in I'm going to do mine in the oven, but I'm going to do mine in the air fryer. I'm going to use the um what is it? Bake roast setting on my air fryer cuz it's smaller. It may not take as long. We will see. So, you've got to basically remove out of packaging um and film. So, let's see if I can get this off in a one. It's the seal peel test. It's not come off in a one, has it? But it's not bad that all the plastic has come off. So, I'm happy with that. It's come off in a a two, not a one, a two. So, that's them in there. In fact, like the other one I did, I'll get it out and it should come out in a one. Yeah, there we are. Big big block of tandoori chicken on skewers. Now, you can do these in the oven. Don't worry about them. It goes in like that as it is. So, let's get it in. So, mine's going in here. Um, it's going on the bake roast setting like that. Now, I have put it on like a little rack on the bottom. So, it is off the It is off the floor about I'd say about what 20 mil something like that. So, bake roast. It says um what does it say? 180. So, we'll go with 180. And it says 1 hour. Um going up, aren't we? Going up in the world for a change. That makes a change, doesn't it? Uh 1 hour 25. And and after that, it says you to take it out and drain it. Well, I'll go through that process when I do it. So, um let's get it on. So, with me tanduri chicken. Now I went online to have a look about tanduri chicken and I said what's the definition of tandoiri chicken and basically it what it is is chicken marinated in yogurt and spices and cooked in a tando oven. Now mine's a king kebab and mine's getting cooked in the old air fryer oven but that's how it's done um authentically. So, I got some of these. Well, my wife got them. Costa and Molly. They were from Tesco. They were two pounds. Six whole blend. Please, if you're from Italy, please excuse my pronunciation. Um, Padina. Is that how it's uh said? Padina. Uh, yeah. I don't know. Um, midi flatbreads made in Italy. I've never had these before, so it's a first for me. Saucer fiber extra virgin olive oil. So, there's the back. 240 gram, some nutrition, uh, ingredients, allergens of wheat in there. Uh, and that's how you do them. You do them in a frying pan or the oven. I'm going to do mine in a hot pan. 45 seconds, just turning occasionally. Now, they do pizza and mollica pizza. I've never reviewed them on the channel. At least I don't think I have. No, I haven't. And apparently, they're very good. They're very good. and I'm going to have to review one. So, yeah, that's um that's what we So, I'm going to get them open. We don't have a tab system on here. See if I can open them without scissors or how you do it. There they are. So, how many how many do you get? Six. You get six. That's That's what they are. Yeah. You don't you know they do other kinds as well. They don't just do sort of whole sort of whole meal, isn't it? But um my wife's on a bit of a health kick. Try to get me on it as well. Yeah, they're only small, aren't they? They're not very big. So, they're different sizes. Let's have a look at this one. That's a bit bigger, that isn't it? That's a bit bigger. I think we'll go with that one. It's a bit bigger. Yeah. Right. Let's have a look at this chicken. So, I think it's had well I've got 36 minutes left um on the on the time and I thought it's getting a little bit um it's doing a little bit on the top here. So, I've turned the temp down from 180 to 160 and and I thought what I'll do I'll get them out and I'll turn them over. Um so, that's what I'm going to do. So, this is why I do like I do like ovens, I'll be honest. Um so, I've not drained the juices yet. I'm I'm going to do them for a little bit longer and I'm going to turn them over. So you you you cook it for your best results how you like to. And I'm doing going to do me flatbreads in here. I'm going to heat them up in a dry pan and just going to pop them in there for like 30 seconds to a minute. So it's done. I have um turned it over a couple of times. There it is. It's Yeah, it's done. Looks like it's well and truly done. Um, so I'll pick it out, get it on this plate. Yeah, all the sort of juices have gone all sort of um [Music] caramelized. Look at that. Oh yeah. Oh, that does look good. That does look tasty. So, I'll get these Yeah. Get these skewers out cuz I don't want to eat them. See, they don't burn. Look, they don't burn them. Where's the other one at? There it is. And And we've no shards of no splinters. So, we're all right. Don't have to worry about that neither. So, basically, I'm just going to sort of just pull it apart and we'll have a look inside. Oh, look at that. So, it's it's chicken thigh. There's inside. Look at that. It's still moist. Oh yeah, look at that. The spices, the tan sort of tanduri sort of spices have infiltrated the chicken around the edges. Can you see how it's sort of gone in when it's marinated? So, I would imagine that this is already it's already cooked and you're just warming it through. I would imagine because it's solid. It's already solid. So, you need to warm it through thoroughly. But it didn't take as long in the air fryer. Um cuz it's such a small compact oven with a a fan on it. Look at that. I like them edge bits as well. Them little hard sort of they don't have ex exaggerate the flavor. Nice texture as well. I'll leave the other one. I'm going to have this half. I said to my wife, she's out doing a bit of gardening now. She's having a cup of tea. She's looking at me and um I said, "Do you want yours now?" She said, "No, just you just sort of review it and then I'll get the other half later." So, right now, I've pulled that apart. We've had a look. There's no sort of bones in there. No sort of gristle or nasty bits. Um, I'm going to I'm going to prepare these. So, I'm just going to get one out. I'll get that um I'll get that one out there. I'm giving right feric in here, aren't they? They're all getting a bit of a feric in. So, I'll turn it on. Just going to put it on sort of that kind of heat. I'm going to let the let the pan let the pan warm up for a minute and then I'm going to put it put them on. So, it's been warming up for about a minute. It's um 45 seconds each side, it says. So, I'm just going to put it on there and leave it for 45 seconds and turn it over. Right, I'm going to see how me tossing skills are. See if I can toss it over. Hey, still got it. Top tosser. That's what my wife says. Um, so what I'm going to do with that, I'm going to use as many plates as I can to dirty to wash. No, but I'm going to put it on there. It's nice and sort of Yeah, it's smelling good. It is smelling good. So, I've got me my chicken. I've put the other one in the the other ones in the in the foil and I have um I have put it away to um keep warm. So, what I'm going to do now, I'm just going to get me chicken. Just put probably put me chicken on there like that. I'm only going to get a little bit. You put some salad or whatever you want on here now. Just going to go like that. Take that bit out. It's a bit hard. I will try it first before I do before I do this. I could do a bit of chili sauce now. Little bit of chili sauce will go nice on there. In fact, I have got some. I'll have a look for it now. So, I was having a little feric in the fridge as you do and I came across this. My wife made it yesterday. It's like a mint yogurt dip. And I think this will go really well with that. Um I don't want to really put chili sauce on it. I don't want to sort of spoil the tandoori sort of flavors. But um I could never make these wraps. Never in a million years make them. Um they're only small, aren't they? They're only small wraps. But that's um that's that's you sort of get the gist of it, don't you? And dip it in some of the old um mint yogurt dip will go well with it. So I'm going to try this first. see what this is all about. So, there it is. Quite put the camera quite high there. So, I'm just going to try that and um we'll see what it's like. Oh. Oh, that is good. Oh, that is tasty. That is lovely. Them spices are really good. Really tasty. The chicken's lovely and soft and moist as well. Well, that that bit in the chicken inside was, but the edges were nice and crisp. That was tasty. In fact, I've got more chicken there. I'll get that. And before I get into this, I want to try a bit more. Taa. Swap plates. I'm going to try a bit more. This is so good. M. Oh, that is lovely. Oh, them spices are so tasty. They are Indian spices, by the way, just in case you're wondering. There's no then there's no heat there. It's not hot, but the spices are lovely. Lovely and and fragrant. And the chicken is lovely and moist. And the edges of it where it's caught have gone a bit crisp. So you're getting the texture there. That is absolutely delicious. Spot on. Now I have got me microphone on. It is right there. My mouth is right here. So I do it if I'm picking up extra sort of munchies and lip smacks. And that's just the way it goes. I can't help it. I'm trying to eat with my mouth closed. I do eat with my mouth closed sometimes. I was brought up, not dragged up. M. So good. Look at that. This is going to be dry. I definitely need some sort of slippage juice in there. Help it go down. Them pters are all right, but wholemeal bread don't mean I don't mind wholemeal toast with lovely butter on. I think we should get some white pters if you're going to for me personally white pters. Um, but that chicken is that chicken's good. That's full marks from me. Full marks. Really good. Really good. Tasty. Please let me know what you think in the comments. I'm late to the parade on this one. Just the way things go, I'm afraid sometimes. But thank you very much for your recommendation on this one. I am going to enjoy that chicken and enjoy this. So, thanks for watching and subscribing. Keep your recommendations coming in. Do appreciate it. And uh top marks from this one. Really good. And I'll get back to you on the next one.