Monday, 26 January 2015

Totally Tasty Tandoori and Salad

This one takes a little more advanced prep than most of my recipes but I promise it's worth it...


You Need
  • 1/2 red cabbage
  • 1/2 white cabbage
  • 4 onions
  • Light vinegar
  • Chicken
  • 500g Fat free yoghurt
  • 3 tablespoons Tandoori powder
  • 5 peppers any colour
  • 1/2 cucumber
  • Mint Sauce (no sugar)


**I now use a food processor for my veg which I love but you can use a mandolin or just a knife if you are good at chopping**


Cabbage Salad


  1. Finely shred the cabbage
  2. Mix it all in a large bowl with about a tablespoon of vinegar and a tablespoon of water,and a pinch of salt stir well
  3. Cover and leave in fridge over night (if you remember give it a few shakes whenever you are in the fridge

Onion Salad

  1. Shred the onion and cucumber
  2. Add two healthy spoonfuls of mint sauce (taste dependant but I like mint)
  3. Mix well cover and refrigerate

Tandoori Chicken


  1. Chop the chicken into 2 cm cubes
  2. In a big bowl mix 1/2 the yoghurt and tandoori powder until all red and no big chucks of powder are visible
  3. Add in the chicken and stir until all coated
  4. Cover and refrigerate over night


Next day

  1. Pre heat oven 180 degrees
  2. Roughly chop peppers
  3. Spray a oven dish with dry light and add the peppers
  4. With a slotted spoon scoop out the chicken pieces shaking off excess yoghurt mix
  5. Place in the oven dish and then roast for 1-1.5 hours



  1. Mix the remaining half of yoghurt with a tablespoon of mint and a teaspoon of sweetener


Serve the chicken and peppers with the mixed cabbage and onion salad and lashings of raita and it's all FREEEEEEEEEEE!




  1. oh this looks delightful and refreshing i will be giving this a try

    1. Lisa it is so scrummy and my hubs had his with warm pitta which he loved