Kenco Cappuccino 10/19
Tandoori & Tikka Combo, Pilau Rice, Poppadom Pieces & Chutney Dip

Tandoori & Tikka Combo, Pilau Rice, Poppadom Pieces & Chutney Dip

Serves: 10
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Preparation time: 15 minutes
Cooking time: 15-20 minutes

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

  1. 1. In separate bowls mix equal quantities of the pastes with 200g yoghurt for the marinade
  2. Add the chicken to the tikka paste mix and the chicken thighs to the tandoori paste mix
  3. 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)
  4. For the dip, mix together the mango chutney and remaining yoghurt, then keep chilled
  5. 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
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