Recipe: Tandoori Chicken Salad

Try this summer inspired twist on a family favourite, Tandoori Chicken Salad by Anna’s Family Kitchen.

Local food writer, Anna, explains “This is a great healthy alternative to a takeaway. I’ve used chicken thighs, coated in a Greek Yogurt based marinade and have served them with a simple cucumber salad. You could also serve with rice and Naan bread for a heartier meal.”

Sounds tasty! Here’s what you need to know…

Serves: 4

Prep: 10 minutes
Cooking: 1 hour 30 minutes
Total: 1 hour 40 minutes

Difficulty: easy


1 tsp each smoked paprika, ground cumin, ground coriander, Garam Masala, turmeric, mild chilli powder
200g Greek Yogurt
Juice of a lemon
1/2 tsp Maldon salt
3 garlic cloves crushed

10cm piece ginger peeled and finely chopped or grated
1 kg boneless, skinless chicken thighs
1 red chilli sliced
1 cucumber peeled into slivers using a potato peeler
3 limes

Combine all the marinade ingredients and coat your chicken thighs with it. They can go in the fridge for several hours or if you’re in a hurry they can be cooked straight away.

Cook the chicken thighs on a barbecue or griddle for 12 minutes turning every minute or so. Add the lime halves flesh side down for 3 minutes. It makes them easier to squeeze but also they taste sweeter.

I’ve served the chicken with a simple cucumber and tomato salad.

Using a potato peeler cut a whole cucumber into strips, squeeze over the juice of a lime and some olive oil and season.




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