Originally invented to celebrate the coronation of Queen Elizabeth II in 1953, this dish has gone on to become an iconic British sandwich and jacket potato filling! Our version involves marinating chicken in a tikka paste before grilling for maximum flavour, then stirring into a spiced mayonnaise with toasted almonds for crunch and the traditional addition of dried apricots for sweetness. A dish fit for a queen!

CORONATION CHICKEN TIKKA BLEND (1 portion = 1 ½ tbsp): turmeric, Indore coriander, coriander, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, fenugreek leaf, Kashmiri chilli, chilli, chilli

May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS

Coronation Chicken Tikka Recipe:

You Need: 

1 lemon
150g natural yogurt (full fat is best)
150g mayonnaise
1 tbsp tomato puree
40g dried apricots or raisins
40g flaked almonds
2 tsp sugar (soft brown is best)

Method:

Preheat the grill
Soak the apricots in freshly boiled water from the kettle
Mix the chicken with the juice of ½ the lemon, the tomato puree, ½ of the CORONATION CHICKEN TIKKA BLEND and ½ tsp salt until fully coated, then leave to marinate for 10 minutes (or 1-2 hours if you have time)
Grill the chicken (including all of the marinade), turning frequently, for 10 minutes or until cooked through and charred around the edges
Drain the apricots (discarding the soaking liquid) and finely chop
Toast the flaked almonds in a dry pan for 2 minutes or until starting to brown (be careful - they burn quickly!) then leave to cool
Mix the yogurt with the mayonnaise, juice of the remaining ½ lemon, chopped soaked apricots, sugar, remaining CORONATION CHICKEN TIKKA BLEND and a pinch of salt to a smoothish sauce
Stir in the grilled chicken and all but a handful of the toasted flaked almonds
Sprinkle over the remaining toasted flaked almonds to serve