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Ingredients

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Chicken Tikka:

Mango yoghurt Dipping Sauce:

  • Mango chutney 125.0 g
  • Low Fat Greek Yoghurt 40.0 g

Preparation

  1. Chicken Tikka:

    • Stir the KNORR Patak's Tikka Paste with oil and yoghurt until combined.
    • Cut each chicken thigh into 4 strips and coat in the above marinade. Cover and refrigerate for 2-3 hours.
    • Cook chicken on an oiled grill until cooked through and slightly charred.
  2. Mango yoghurt Dipping Sauce:

    • Combine KNORR Patak's Sweet Mango Chutney and extra yoghurt.
  3. Serving suggestion:

    • Serve the chicken tikka with mango yoghurt dipping sauce, lemon wedges, salad or steamed vegetables and naan bread.
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