Ingredients
Tandoori Chicken:
-
Vegetable oil 50 ml
-
Low Fat Greek Yoghurt 60 g
-
Chicken thighs, bone in & skinless 1 kg
Mango yoghurt Dipping Sauce:
-
Mango chutney 125 g
-
Low Fat Greek Yoghurt 40 g
Preparation
-
Tandoori Chicken:
- Place KNORR Patak's Tandoori Paste in a large non-metallic bowl with oil and yoghurt. Stir until combined.
- Cut each chicken thigh into 4 strips. Add to the prepared marinade and mix to coat chicken. Cover and refrigerate for 2-3 hours.
- Cook chicken on an oiled grill until cooked through and slightly charred.
-
Mango yoghurt Dipping Sauce:
- Combine KNORR Patak's Sweet Mango Chutney and extra yoghurt.
-
Serving suggestion:
- Serve the tandoori chicken with mango yoghurt dipping sauce, lemon wedges, salad or steamed vegetables and naan bread.