Tandoori Chicken Salad

Tandoori chicken is a traditional Northern Indian dish with chicken marinated in a spicy yoghurt mixture and cooked in a clay oven. This is my especially delicious chicken salad suitable for lunch or dinner in summer.

Ingredients serve 6

200 g plain Greek yoghurt

3 tbls tandoori paste (60g)

1 tbls lemon juice

4 chicken breasts (1200g)

40 g coriander leaves

60 g toasted almond flakes

100 g snow peas (mange tout)

Cucumber Mint and Yoghurt Dressing

200 g plain Greek yoghurt

1 grated Lebanese cucumber (120g)

1 tbls lemon juice

½ tsp sea salt

Method

Combine yoghurt, tandoori paste and lemon in a ceramic or plastic bowl. Cut the chicken breast into thick strips and add to the bowl. Blend until chicken is covered with the mixture. Cover the bowl and place in the fridge to marinate overnight.

Place yoghurt, cucumber, lemon juice and salt in a bowl and mix until combined. Place the dressing covered in the fridge until needed.

Preheat oven to 180ºC normal bake. Place 2 tablespoon vegetable oil in a frying pan and cook the marinated chicken on both sides. Place on a baking tray to cook finished in the oven for approx. 10 minutes. Serve on a bed of snow peas, sprinkled toasted almond, coriander leaves and Naan bread.

Note: I used Patak’s original tandoori paste in this recipe. Try to use other ingredients in the salad such as capsicum, cucumber, tomatoes, sweet potatoes or spinach.