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Tandoori chicken poppadoms recipe

Tandoori chicken poppadoms recipe

3 ratings

These mini chicken poppadoms couldn't be easier. Simply marinate your chicken in spices, then cook until charred and crispy. Pop the chicken into mini poppadoms and serve for your Diwali celebrations. See method

  • Makes 30
  • Takes 30 mins, plus cooling and at least 2 hrs marinating
  • 52 calories / serving
  • Freezable
  • Gluten-free


  • 4 chicken thigh fillets, cut into 5cm pieces
  • 2 tsp vegetable oil
  • 70g pack mini poppadoms
  • ½ red onion, thinly sliced
  • 90g mango chutney
  • 10g fresh coriander, leaves picked, to garnish

For the marinade

  • 2 tbsp natural yogurt
  • ½ tbsp vegetable oil
  • 1½ tbsp mild tandoori curry powder
  • 1 heaped tsp ginger & garlic paste
  • 1 tsp ground turmeric
  • ½ lemon, juiced​
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    1g 3%
  • Sugars

    2g 2%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 2.9g Protein 3.4g Fibre 0.4g


  1. Combine all the marinade ingredients in a large mixing bowl with 1 tsp salt. Stir in the chicken to coat, then cover and chill for at least 2 hrs or overnight. Remove from the fridge 30 mins before cooking.
  2. Heat 1 tsp of the oil in a medium frying pan over a medium heat. Fry the chicken in 2 batches for 2-3 mins each side, until cooked through and charred in places. Transfer to a plate and repeat with the remaining chicken pieces, wiping out the pan between batches and adding another teaspoon of oil.
  3. Let the chicken cool a little, then roughly chop and chill until ready to assemble. To serve, spoon the chicken onto the mini poppadoms, then top each one with a little sliced red onion, mango chutney and coriander.

Tip: The tandoori chicken can also be made in an air-fryer: cook at 180°C for 10 mins, turn, then cook for a further 2-5 mins or until the juices run clear.

See more Diwali recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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