Tandoori Chicken:

Mango yoghurt Dipping Sauce:

  • Mango chutney 125.0 g
  • Low Fat Greek Yoghurt 40.0 g
  1. 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.
  2. Mango yoghurt Dipping Sauce:

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

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