- Place KNORR Patak's Tandoori Paste in a large non-metallic bowl with oil and yoghurt. Stir until combined.
- Cut each chicken thigh fillet into three pieces. Add to the prepared marinade and mix to coat chicken. Cover and refrigerate for 2-3 hours.
- Cook chicken on an oiled grill plate until cooked through and slightly charred.
Mango yoghurt Dipping Sauce
- Combine KNORR Patak's Sweet Mango Chutney and extra yoghurt.
- Serve the tandoori chicken with mango yoghurt dipping sauce, lemon wedges, salad or steamed vegetables and naan bread.