Tandoori chicken poppadoms recipe

Method

1. Combine all the marinade ingredients in a large mixing bowl with 1 tsp salt. Stir in the chicken to coat, then cover and chill for at least 2 hrs or overnight. Remove from the fridge 30 mins before cooking.
2. Heat 1 tsp of the oil in a medium frying pan over a medium heat. Fry the chicken in 2 batches for 2-3 mins each side, until cooked through and charred in places. Transfer to a plate and repeat with the remaining chicken pieces, wiping out the pan between batches and adding another teaspoon of oil.
3. Let the chicken cool a little, then roughly chop and chill until ready to assemble. To serve, spoon the chicken onto the mini poppadoms, then top each one with a little sliced red onion, mango chutney and coriander.

• Tip: The tandoori chicken can also be made in an air-fryer: cook at 180°C for 10 mins, turn, then cook for a further 2-5 mins or until the juices run clear.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.