Ingredients
Tandoori Chicken:
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Vegetable oil 50 ml
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Low Fat Greek Yoghurt 60 g
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Chicken thighs, bone in & skinless 1 kg
Mango yoghurt Dipping Sauce:
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Mango chutney 125 g
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Low Fat Greek Yoghurt 40 g
Preparation
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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.
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Mango yoghurt Dipping Sauce:
- Combine KNORR Patak's Sweet Mango Chutney and extra yoghurt.
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Serving suggestion:
- Serve the tandoori chicken with mango yoghurt dipping sauce, lemon wedges, salad or steamed vegetables and naan bread.
