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Chicken Tikka Bites & Coriander-Garlic Yoghurt

Sharing Dish | with Mango Chutney Drizzle
4.0(5)
Recipe Development Team
Recipe Development TeamUpdated on March 05, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
472 kcal
Protein
: 
37.4g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

75 grams

Tikka Masala Paste

150 grams

Greek Style Natural Yoghurt

(Contains: Milk)

2 unit(s)

British Chicken Breasts

2 unit(s)

Garlic Clove

½ bunch(es)

Coriander

40 grams

Mango Chutney

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten, Wheat)

Not included in your delivery

1 tbsp

Honey

Energy (kJ)1974 kJ
Energy (kcal)472 kcal
Fat23 g
of which saturates8.9 g
Carbohydrate32.2 g
of which sugars24.3 g
Dietary Fibre3 g
Protein37.4 g
Salt2.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Chopping Board
•Baking Tray
•Medium Bowl
•Knife
•Aluminum Foil
•Small Bowl

Instructions

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Combine in a medium bowl the tikka masala paste (use less if you'd prefer things milder), 2 tbsp of Greek style yoghurt and the honey (see pantry for amount). Season with salt and pepper.

c) Cut each chicken breast into 3cm chunks. Add the chicken to the tikka yoghurt sauce and stir to coat the chicken. Transfer to a lined baking tray.

d) Once the oven is hot, bake on the top shelf until cooked through and lightly charred, 22-24 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

2

a) Meanwhile, pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Pop onto a baking tray.

b) Roast the garlic parcel on the middle shelf of the oven until soft, 10-12 mins.

c) In the meantime, roughly chop half the coriander (stalks and all). TIP: Keep the remaining coriander for another recipe.

d) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

3

a) Combine in a small bowl the remaining Greek style yoghurt, mashed roasted garlic and three quarters of the coriander, then season with salt and pepper.

b) Spoon the coriander yoghurt sauce into the bottom of your serving bowl.

c) Top with your cooked chicken tikka masala bites.

d) Drizzle over the mango chutney, then sprinkle over the crispy onions and remaining coriander to finish.

Enjoy!

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