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Chicken Tikka Bites

Chicken Tikka Bites

with Coriander Yoghurt and Mango Chutney | Pair with curries

These chicken tikka bites pair deliciously with curries. On a bed of coriander yoghurt and drizzled with mango chutney, they are a little spicy, a little sweet and very succulent!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time15 minutes


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

1 bunch(es)


40 grams

Mango Chutney

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)1810 kJ
Energy (kcal)433 kcal
Fat16.2 g
of which saturates6.3 g
Carbohydrate27.6 g
of which sugars24.3 g
Protein44.3 g
Salt2.27 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Get Prepped

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

b) In a medium bowl, combine the tikka paste, 2 tbsp of Greek style yoghurt and the honey (see pantry). 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 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.

Prep the Dip

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

b) Roast the garlic parcel on a baking tray until soft, 10-12 mins.

c) In the meantime, roughly chop the coriander (stalks and all).

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

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

Finish and Serve

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

b) Top with your cooked tikka chicken.

c) Drizzle over the mango chutney and sprinkle over the remaining coriander to finish.


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