Access Allied Health

Recipe: Tandoori Chicken and Kachumber Salad

Access Allied Health - Thursday, December 07, 2017

This is a super quick, super easy, mid week meal that tastes fantastic and can be flexible to suit the whole family.  We have this nearly every week!  It's served with a kachumber salad which is very refreshing and compliments the tandoori chicken amazingly.  You could serve it with any basic salad or steamed vegetables such as broccoli, green beans or cauliflower, just depends what you have on hand.  The kachumber salad is one of our favourites!  We've added some little cucamelons too which taste like a cuecumber with a hint of lime....amazing!!  You probably won't find these in your local supermarket....we got ours from our gardening guru friends...but you could try growing some, it's very easy we're told.  We also like to leave a couple of pieces of chicken free of the tandoori marinade for our little ones.  We coat these with some olive oil and salt. The optional side of crusty bread is exactly that, an option, allowing for a super low-carb meal.  Enjoy!


  • Chicken breast x 3 about 800gm (chicken thighs or tenderloins work equally as well)
  • 2 tbs Tandoori curry paste (store brought)
  • 2 tbs Greek yoghurt
  • Extra greek yoghurt to serve
  • Optional - crusty bread to serve

For the Kachumber Salad

  • 1 continential cuecumber, halved lenthways and sliced on the angle
  • 1 250g punnet of cherry tomatoes
  • 3 eschalotts sliced or you can use 1/2 a red onion sliced thinly
  • 1/2 teaspoon cumin seeds
  • 125g cucamelons halved (optional)
  • Handful of fresh coriander leaves
  • Juice of 1/2 lime
  • 1/4 teaspoon salt


  1. If using chicken breast, slice the breast into slices about 2 -3 cm thick.  For a large breast you should get about 4 - 5 slices.  This reduces the cooking time and means it's ready to serve once cooked.
  2. Combine tandoori paste and greek yoghurt in a bowl.  Add chicken and coat well.  This can be done in advance which further enhances the flavours but can be done prior to cooking also.  
  3. Our preference is to cook the chicken on the weber barbecue but it cooks really well in the oven too.  If cooking on the barbecue, preheat to hot.  Cook chicken pieces on the grill with the hood down, 5 minutes per side or 10 minutes total.  As mentioned, you can alternatively cook in the oven.  Place chicken pieces on baking tray and place in preheated oven at 180 degrees for 10 - 15 minutes or until cooked through.
  4. To prepare the kachumber salad, place all ingredients in a bowl and toss to combine.
  5. Serve tandoori chicken with a dollop of greek yoghurt, the kachumber salad and some optional crusty bread slices.

Serves 4

Preparation time: 15 minutes plus 10 minutes cooking time

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