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Baked Chicken Tikka

Baked Chicken Tikka
6 boneless, skinless chicken breasts (you can probably substitute with firm tofu, if you prefer)
7 Tbsp plain, lowfat yogurt
7 Tbsp Patak’s Tikka Masala Paste
1/2 White/Yellow onion
  • Mix yogurt, chicken and paste in a ziplock.
  • Marinate for an hour.
  • Cover bottom of Pyrex with thick sliced white/yellow onion
  • Baked at 380, covered, for 30-40 minutes.
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3 Comments

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  1. Faye / Feb 2 2012 12:10 pm

    Very nice recipe. I wasn’t in the mood to grill my marinated chicken tikka so searched for baking recipes. It worked out very well. Served it with long grain rice mixed with sweetcorn and removed the cover for the last 10 minutes to give it the tandoori look!

    • myspork / Feb 3 2012 11:23 pm

      Glad it worked out for you!

      • Faye / Feb 4 2012 10:00 am

        Thanks! 🙂

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