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Chicken Tikka Bites & Coriander-Garlic Yoghurt

Chicken Tikka Bites & Coriander-Garlic Yoghurt

Starter | with Mango Chutney and Crispy Onions
4.0(56)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 02, 2026
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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
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Medium Bowl
•Aluminum Foil
•Small Bowl
•Bowl

Instructions

PDF
Prep the Chicken
1

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

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

c) Cut each chicken breast into 3cm chunks.

d) Add the chicken to the tikka yoghurt mixture and stir to coat the chicken. Transfer to a lined baking tray. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Into the Oven
2

a) Once the oven is hot, bake the chicken on the middle shelf until cooked through and lightly charred, 22-24 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) 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.

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

Make the Coriander-Garlic Yoghurt
3

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

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

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

Assemble and Serve
4

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

b) Top with your cooked chicken tikka masala bites.

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

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Customers found these chicken tikka bites delicious, with tender and flavourful results.
  • Ease of prep: Quick and easy to prepare, making it suitable for a snack or starter.
  • Suggestions: Consider dicing the chicken into smaller pieces for better portion control.
AI-generated from customer reviews
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