Tandoori & Tikka Combo, Pilau Rice, Poppadom Pieces & Chutney Dip
Food
Main Courses
Starters
Preparation time: 15 minutes Cooking time: 15-20 minutes
Prep: 15 minutes
Cook: 15-20 minutes
10 Servings
Ingredients
10 chicken breasts, skin on
10 chicken thighs, boned
100g Sharwood’s Tikka Paste
100g Sharwood’s Tandoori Paste
450g natural yoghurt
250g Sharwood’s Mango Chutney
Method
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1. In separate bowls mix equal quantities of the pastes with 200g yoghurt for the marinade
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Add the chicken to the tikka paste mix and the chicken thighs to the tandoori paste mix
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Ensure that each piece of meat is covered with the paste, then cover each bowl with cling film and marinade for a minimum of 2 hours (preferably overnight)
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For the dip, mix together the mango chutney and remaining yoghurt, then keep chilled
- Either BBQ or chargrill the breasts and chicken thighs until fully cooked and serve with the chutney and yoghurt mix, pilau rice and poppadom quarters
