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Ingredients
175g Cooks’ Ingredients Green Tikka Masala Paste
200g No.1 Natural Strained Greek Yogurt
1 pack Essential British Chicken Thigh Fillets
300g pack 2 tandoori naans
½ x 25g pack coriander, leaves roughly chopped, to serve
Method
Put the tikka paste into a large bowl with
the yogurt and mix well. Cut the chicken into
even, bitesized chunks, add to the bowl and
toss to coat. Cover, chill in the fridge and leave
to marinate for at least 1 hour, but ideally
overnight. If using wooden skewers, soak
them in cold water for at least 30 minutes
before using
When ready to cook, preheat the grill
to high and line a large baking tray with
foil. Thread the chicken onto 8 skewers,
then place onto the tray and discard any
leftover marinade. Cook, turning regularly,
for 15-20 minutes, or until golden, thoroughly
cooked, there is no pink meat and the juices
run clear
Grill the naans according to pack
instructions, then tear into smaller pieces for
sharing. Put the skewers onto a serving plate,
then scatter with the coriander and serve with
the naans.
Cook’s tip
Try the paste swirled through yogurt and served with poppadoms as a delicious dip
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,240kJ/ 534kcals
Fat
23g
Saturated Fat
7g
Carbohydrates
48g
Sugars
7.8g
Fibre
4.7g
Protein
32g
Salt
3g
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