Ingredients
Tandoori Chicken:
-
Yoghurt 60.0 g
-
Chicken thigh, trimmed 1.0 kg
Mango Yoghurt Dipping Sauce:
-
Yoghurt 100.0 g
-
Mango pureed 100.0 g
-
Cumin 3.0 g
Preparation
-
Tandoori Chicken:
- Place Knorr Professional Spice Marinade, Knorr Professional Chicken Stock Powder in a large non-metallic bowl with oil and yoghurt. Stir until combined.
- Cut each chicken thigh fillet into three pieces. Add to the prepared marinade and mix to coat chicken. Cover and refrigerate for 2-3 hours.
- Cook chicken on an oiled grill plate until cooked through and slightly charred.
-
Mango Yoghurt Dipping Sauce:
- Combine all the ingredients together.
-
Serving Suggestion:
- Serve the tandoori chicken with mango yoghurt dipping sauce, lemon wedges, salad or steamed vegetables and naan bread.
