🍽️ Serves: 2
🔪 Prep time: 10 mins
🔥 Cook time: 8 mins
⚖️ Net carbs: 5g per serving
💪 Protein: 35g per serving
✅ No added sugar and no seed oils
Succulent pulled roast chicken crisped in ghee with aromatic tandoori spices, served over a cooling cucumber and herb yoghurt with crisp baby gem leaves. Enjoy as a refreshing salad or pile onto crunchy fu:di Crispbreads for extra texture. The final recipe in our One Chicken, Three Meals series.
Ingredients
Tandoori Chicken
-
Reserved pulled dark meat from the whole air-fried chicken
- 1 tbsp ghee
- 2 tsp tandoori spice blend
Cucumber Yoghurt
- 150g Greek yoghurt
- ½ cucumber, finely diced
- 1 tbsp fresh mint, finely chopped
- 1 tbsp fresh coriander, finely chopped
- Sea salt
- ½ tsp ground cumin
- Cracked black pepper
- ½ tsp ground cumin
Salad
- 1 baby gem lettuce, leaves separated
- 1/2 cucumber, sliced into ribbons or round
To Serve
- 4 fu:di Crispbreads
- fresh coriander leaves (optional
Step 1 - Make the Cucumber Yoghurt
Add the Greek yoghurt, diced cucumber, chopped mint, chopped coriander and ground cumin to a bowl.
Season with sea salt and cracked black pepper.
Mix until smooth and well combined, then refrigerate until ready to serve.
Step 2 - Cook the Chicken
Heat the ghee in a frying pan over a medium-high heat.
Add the reserved pulled chicken and sprinkle over the tandoori spice blend.
Cook for 4–5 minutes, stirring occasionally, until the chicken is piping hot and lightly crisp around the edges.
Step 3 - Assemble
Spread the cucumber yoghurt over the base of a serving platter.
Arrange the baby gem leaves and sliced cucumber over the yoghurt.
Pile the warm tandoori chicken on top and finish with fresh coriander leaves, if using.
Serve with the fu:di Crispbreads alongside, allowing everyone to spoon the salad onto the crispbreads before eating.
To Serve
Enjoy as a refreshing tandoori chicken salad or load generous spoonfuls onto fu:di Crispbreads for extra crunch.
Chef’s Tip
The contrast between the warm, spiced tandoori chicken and the cool cucumber yoghurt is what makes this dish. Serving the crispbreads on the side keeps them perfectly crisp until you're ready to build each bite.
