Baked Tikka Yogurt Chicken


I admit this may not win any prizes for being the most beautiful dish when you pull this out of the oven. I promise it tastes good though.

This is a simple version of that Great British favourite, Chicken Tikka, based on a Slimming World recipe. If you prefer your tikka to be in a sauce, there shall be a sauce recipe at some point in the near distant. If I remember to.

When I cooked the one in the photo above, I served it with basmati rice, for my mother, a mix of wholegrain rice and quinoa for me, and a salad of rocket, cucumber and cherry tomatoes.

Baked Tikka Yogurt Chicken – based on a Slimming World recipe

Approx 1/2 large tub of fat-free natural yogurt
The juice of 1 lime
3tbsp tikka spice blend (I use Schwartz)
1 whole pack of mini chicken breast fillets

Quite simply combine the yogurt, lime juice and tikka spice blend in a large bowl. Add the chicken, mix to coat. Cover in cling film and marinate, in the fridge, for a few hours.

Preheat the oven to 200c/180c fan/gas 6. Remove the chicken from the fridge and allow to come to room temperature. Place the chicken in a suitable baking dish and spread over the marinade. Bake for about 30 minutes.

Serve with rice, and salad. Don’t forget a good film to watch while you eat, maybe something like ‘Kill Your Darlings’?


This will work with any curry spice blend.

If you want, you can serve this in baby gem lettuce leaves, and call it Chicken Tikka Lettuce Wraps.


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