Tandoori-style chicken with Asian salad

Paul Merretts succulent spicy chicken is delightfully simple and healthier than takeaway to boot
By Paul Merrett
Tandoori-style chicken with Asian salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus 1 hr marinating
  • Effort: easy


For the chicken

  • 4 chicken breast supremes
  • 75 g thick set natural yogurt
  • ½ lemons, juice only
  • 30 g coriander, chopped
  • 2.5 cm fresh ginger, grated
  • 3 garlic cloves, chopped
  • 1 green chilli
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • oil, for greasing

For the salad

  • 1-2 little gem lettuce, shredded
  • 1 cucumber, seeds removed, sliced
  • 2 tomatoes, diced
  • ½ red onions, finely sliced
  • 1 mint leaves, chopped
  • 1 coriander leaves, chopped
  • chilli oil
  • white wine vinegar
  • caster sugar

To serve

  • 4 roti bread, or peswari naan

Tips and Suggestions

You can include the stalks of the coriander in marinade pastes such as this; they have plenty of flavour.


1. For the chicken: make five slashes about 4mm deep across each chicken supreme. Combine the yogurt, lemon juice, fresh coriander, ginger, garlic and chilli in a blender and blend until smooth. Add the ground spices, plus a pinch of salt and ¼ teaspoon of ground black pepper and blend again.

2. Spread the spice paste all over the chicken and leave to marinate for at least 1 hour.

3. Preheat the oven to 240C/220C fan/Gas 9 or the highest setting. Place a heavy (non-stick is helpful) baking sheet in the oven to heat. Brush the baking sheet very lightly with oil, add the chicken and cook for 12-15 minutes.

4. For the salad: combine the lettuce, cucumber, tomatoes, onion, mint and coriander leaves in a bowl. Mix together some chilli oil, white wine vinegar and sugar to taste to make a dressing then toss it through the salad.

5. Heat the flatbreads following the packet instructions and serve them piled with the salad and chicken.

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