simple way to make any night of the week Tandoori chicken and pappadum salad

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori chicken and pappadum salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori chicken and pappadum salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori chicken and pappadum salad is something that I’ve loved my entire life.

Table of Contents


  • 8 (about 800g) chicken thigh fillets, cut into 3cm pieces
  • 1/4 cup (70g) natural yoghurt
  • 2 tablespoons tandoori paste
  • 2 Lebanese cucumbers
  • 2 carrots
  • 1 cup coriander leaves
  • 1 cup small mint leaves
  • 1/2 cup (80g) toasted cashew nuts
  • 2 teaspoons peanut oil
  • 40g bought mini pappadums


  • Step 1
    Combine chicken, yoghurt and tandoori paste in a bowl. Cover with plastic wrap. Place in fridge for 30 minutes to marinate.
  • Step 2
    Use a vegetable peeler to slice cucumbers and carrots lengthways into thin ribbons. Place in a large bowl with the coriander, mint and cashews.
  • Step 3
    To make the mango chutney dressing, toast cumin seeds in a small frying pan over medium heat for 1 minute or until aromatic. Transfer to a small jug. Add chutney, lemon juice and oil and whisk to combine. Season with salt and pepper.
  • Step 4
    Heat oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Repeat with remaining chicken.
  • Step 5
    Add the chicken to cucumber mixture. Divide among serving plates. Drizzle with dressing and serve with pappadums.

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