Chicken Tikka My Style With Mango Lime Chutney

Tikka marinade

  • 1 x 350g pot dairy free coconut yoghurt

  • 2 tablespoons medium curry powder 

  • 1 tsp paprika 

  • 1/2 tsp cinnamon 

  • 1 thumb size piece ginger, chopped 

  • 1cm fresh turmeric or 1/2 tsp ground 

  • 1 red onion, chopped

  • 3 garlic cloves 

  • 1/2 lemon juice 

  • 2 tablespoons avocado oil 

  • Chicken - 12-16 chicken pieces such as thighs with bone in and skin on

For the mango chutney  

  • 150g fresh mango 

  • Large handful fresh coriander leaves 

  • 1 lime, juice 

Method

  1. Blend the marinade ingredients until smooth in a strong blender. Pour over chicken pieces in a bowl and mix. Refrigerate for at least 5 hours or overnight.

  2. BBQ or oven bake the chicken for 30-40 minutes.

  3. Mix the chutney ingredients in a small food processor.

Chicken Tikka My Style With Mango Lime Chutne
Lunch & Supper Mains, Dressings and SaucesPippa Campbell