Tandoori Chicken in Poppodum Baskets

Marinating the chicken the night before will not only increase the flavour. It will also tenderise it. A quick way of doing this is to just buy tandoori paste but for some of you who like to get a more authentic flavour here’s how it’s done.

Ingredients

• 4 poppadoms
• 450grams(1 lb) chicken cut into 3cm(1 inch) cubes or strips
• 1/2 cup natural yoghurt
• 1 tablespoon shredded ginger
• 2 cloves crushed garlic
• 1/2 teaspoon cumin powder
• 1 teaspoon finely chopped coriander leaves
• 1/2 teaspoon garam masala
• ½ teaspoon of red chilli powder
• Salt and pepper to taste
• Thinly sliced cucumber
• 1 red onion cut in thin rings
• 1 carrot- shredded
• 4 leaves of Iceberg lettuce chopped

Salad dressing

• 1 Tablespoons of yogurt
• 1 dessertspoon lemon juice
• 1 dessertspoon sesame oil
• ½ teaspoon Shredded ginger

Method

1. Marinate chicken in all the ingredients for at least 2 hours or overnight
2. Preheat oven to 180C (350F). Alternatively the chicken can be cooked under a grill, turning regularly.
3. Line a baking tine with tinfoil and brush with oil before placing the chicken strips on top. Bake for 20-25 minutes and if you like it charred you can leave it for a further 10-15 minutes
4. Place an uncooked poppadom on an upside down cup and cook in the microwave for 1 minute. Remove and allow to cool. Repeat until you have 4 poppadom ‘baskets’.
5. Mix together all the ingredients for the salad dressing
6. Add lettuce and cucumber and shredded carrot to the dressing.
7. Mix the hot chicken with the salad and spoon into the baskets. Serve straight away.