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Chicken Tikka Masala Bites on Coriander Yoghurt

Chicken Tikka Masala Bites on Coriander Yoghurt

Serves 2 | with Mango Chutney Drizzle
4.5(2)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
434 kcal
Protein
: 
44.3g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
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

Not included in your delivery

1 tbsp

Honey

Energy (kJ)1816 kJ
Energy (kcal)434 kcal
Fat16.2 g
of which saturates6.3 g
Carbohydrate27.6 g
of which sugars24.3 g
Dietary Fibre2.3 g
Protein44.3 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Baking Tray

Instructions

Get Prepped
1

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

b) In a medium bowl, combine 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.

Make the Dip
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.

Finish and Serve
3

a) In a small bowl, combine 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 and sprinkle over the remaining coriander to finish.

Enjoy!

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