- 350 g chicken thigh fillets
- 1½ tbsp tandoori paste
- 1½ tbsp natural yoghurt
- 12 mini pappadums
- 140 g natural yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place 350 g cubed chicken thigh fillets in a bowl.
Top with 1 ½ tablespoons tandoori paste and 1½ tablespoons natural yoghurt and toss well to coat.
Using scissors, cut 12 mini pappadums in half and cook in microwave according to packet directions.
Heat an oiled chargrill or large non-stick frying pan on medium and cook chicken for 5 minutes, until cooked through and lightly blackened.
Divide chicken between pappadums, top with a small dollop of yoghurt or tzatziki and coriander to serve.