Platinum Jubilee Chicken Tikka with a Curried Mayonnaise and Yoghurt Sauce, Fresh Mango, Pomegranate Seeds and Pistachio

Jump to Recipe

Warmly spiced with cumin, coriander, cardamom, chilli and garam masala, these melt in the mouth, chunks of tender chicken tikka, are swathed in a fresh, mild curried mayonnaise and yoghurt sauce, loaded with fresh coriander and mint. Topped with cubes of sweet, fresh mango, toasted pistachios, pomegranate seeds and sliced spring onions, this dish is an explosion of taste and texture.

This recipe pays homage to the original Coronation Chicken, (which we all still adore,) but uses the flavours we are more accustomed to in 2022. With a nod to the original dish, and to celebrate the Queen’s 70 years on the throne, I have christened this recipe: Platinum Jubilee Chicken Tikka!

What is the best way to serve Platinum Jubilee Chicken Tikka?

Like Coronation Chicken, Platinum Jubilee Chicken is delicious served with a dressed rice salad. (See here for my recipe Rice, Pea, Sweetcorn and Red Pepper Salad with a Lime and Honey Dressing.) It is also wonderful with some naan bread or quick naan bread, or as I have served it here, using gem lettuce wraps.

Alternatively, it makes a fabulous chicken burger. Serve on a toasted brioche bun with some lettuce, mango chutney and this moreish sauce. Sooo good!

How to make Platinum Jubilee Chicken Tikka with a Curried Mayonnaise and Yoghurt Sauce, Fresh Mango, Pomegranate Seeds and Pistachio

Collect all your ingredients together:

It is important to note that the chicken needs to be marinated for a minimum of 1 hour before cooking.

Please do not be put off by the long list of ingredients. If you cook curries, you will have most of the spices in the cupboard anyway and this dish does come together very quickly.

For the chicken –

• chicken breast or thigh meat. Breasts and thick thighs should be halved horizontally
• lemon, juice only
• fine salt

For the marinade –

• natural yoghurt
• red onion, peeled and roughly chopped
• garlic, peeled and roughly chopped
• ginger, peeled and roughly chopped
• garam masala
• paprika 
• chilli flakes
• cumin powder
• coriander powder
• cardamom powder

For the sauce –

• fresh coriander, very thick stems removed
• fresh mint leaves, stems removed
• spring onions, trimmed and roughly chopped
• lime – zest and juice
• Greek yoghurt
• good quality mayonnaise. I use Hellman’s
• curry powder
• cumin powder
• turmeric powder
• fine salt
• freshly ground black pepper

To finish –

• shelled pistachio nuts
• fresh mango, skin removed and cubes
• pomegranate seeds
• fresh chopped coriander
• spring onions, trimmed and finely sliced

Serving options –

• lettuce leaves – I used gem lettuce
• naan bread or quick naan bread
• toasted brioche
• mango chutney
• Rice, Pea, Sweetcorn and Red Pepper Salad with a Lime and Honey Dressing

• 

• 

How to make this fabulous recipe:

Prepare the chicken –

1. Slice the chicken breasts on half horizontally.
2. Mix the chicken, lemon juice and salt in a glass bowl and leave on one side to marinate for 30 minutes.

• 

• 

• 

Make the marinade –

1. Put all the marinade ingredients in the food processor and blitz until throughly blended.
2. When the chicken is ready, add the marinade and mix thoroughly. I find it is easiest to use your hands.
3. Cover and leave to marinate for a minimum of a further 30 minutes or up to 24 hours in the fridge.

• 

• 

• 

Make the sauce –

1. Prepare the coriander, mint and spring onions and blitz in a food processor until finely chopped.
2. Finely grate in the zest of a lime and add the lime juice as well.
3. Now add the remaining ingredients – the Greek yoghurt, mayonnaise, curry, cumin and turmeric powder and some salt and pepper.
4. Blitz again until thoroughly mixed.
5. Your sauce is now ready.

• 

• 

• 

• 

• 

• 

Now cook the chicken and serve –

1. First toast the pistachio nuts – heat a frying pan over a moderate heat and add the nuts. Cook for 2 – 3 minutes, stirring from time to time, until the nuts are lightly toasted. Take out of the pan and set aside.
2. Chop the mango into small cubes, trim and slice the spring onions and roughly chop the fresh coriander.
3. Cook the chicken – heat a griddle or frying pan over a moderately high temperature with a little oil. When the pan is hot, add the chicken and cook for for roughly 4 – 6 minutes on each side, or until cooked through. If you use a meat thermometer, the internal temperature of the meat should read 165°F or 75°C. Alternatively cook on a barbecue. (See Recipe Notes below for details of how to cook in the oven.)
4. When the chicken is cooked, transfer to a heated plate and cover. Rest the chicken for 5 – 10 minutes. You can either serve the breasts whole or slice them before you serve.

• 

• 

• 

• 

• 

• 

To serve with lettuce wraps and Rice, Pea, Sweetcorn and Red Pepper Salad with a Lime and Honey Dressing:

1. Lay out your lettuce ‘wraps’
2. Fill each lettuce wrap with cubes of chicken and mango.
3. Drizzle over the sauce and scatter over pistachio nuts, pomegranate seeds, spring onion slices and chopped coriander.
4. Served here with Rice, Pea, Sweetcorn and Red Pepper Salad with a Lime and Honey Dressing and extra sauce on the side.

• 

• 

• 

Serve as a burger:

1. Toast your brioche bun.
2. Spread the base of the bun with mango chutney.
3. Add one or two slices of chicken breasts.
4. Drizzle with sauce.
5. Top with lettuce and brioche.

• 

• 

• 

Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.