Tandoori chicken Caesar salads

Makes 12 Starters and mains

Tandoori  Caesar Salads



  • 300g chicken breast
  • 100ml coconut cream
  • 2tsp tandoori paste
  • grated zest and juice of 1 lemon
  • 1 garlic clove, crushed
  • ½tsp caster sugar

For the raita

  • 150ml natural yogurt
  • 1tbsp fresh mint, chopped
  • 50g peeled cucumber, grated
  • ¼tsp ground cumin
  • pinch sugar

To serve

  • 12 wooden skewers
  • 3 poppadoms
  • 12 glasses
  • 1 little gem lettuce
  • 3tbsp mango chutney
  • mint leaves, to garnish


Cut the chicken into 12 thin strips and place in a bowl. Add coconut cream, tandoori paste, lemon zest and juice, garlic, sugar and a little salt and pepper, toss well to combine, cover and marinate for 2 hours. Thread each slice onto a small wooden skewer.

Combine raita ingredients in a bowl, season and set aside. Carefully break the poppadoms into 12 pieces. Preheat a griddle pan and brush with oil. Cook skewers 2 minutes each side until charred and cooked through.

To serve, separate the little gem and line 12 small glasses with a single leaf. Finely shred the remaining lettuce and place a little in each glass and a little raita, some mango chutney and top with the chicken skewers. Stick a poppadom into each glass and serve drizzled with a little extra raita garnished with mint, if using.

Recipes and styling: Louise Pickford. Photography: Ian Wallace.
Tandoori  Caesar Salads
Recipes and styling: Louise Pickford. Photography: Ian Wallace.


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