Mini Poppadoms With Creamy Chicken Tikka
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Cook time is 5minutes
Total time is 5minutes
Serve is for 30 people
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
30
- 30 mini poppadoms
- 4tablespoons Greek-style yogurt
- 1/2teaspoons paprika, for sprinkling
- 30 coriander leaves, to garnish
- 1 boneless skinless chicken breast
- 1tablespoons sunflower oil
- 1 piece of fresh ginger, 2.5 cm piece, grated
- 1 garlic clove, crushed
- 1/2teaspoons ground cardamom
- 1/2teaspoons ground cumin
- 1/2teaspoons salt
- 1/4teaspoons freshly ground black pepper
- 1tablespoons lemon juice
Nutrition per serving
226kJ / 54Cal
226 Kilojoules or 54 Calories
3% of daily energy intake*
Protein
2.8grams
Fat
1.2grams
Carbs
5.9grams
Sugars
0.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The spiced yogurt marinade tenderizes and infuses the chicken, which is then grilled and served on this traditional crisp base.
Method
Step 1 of 5
Preheat oven to 200˚C.
Step 2 of 5
Place the mini poppadoms in a single layer on an oiled baking sheet. Brush with oil. Bake until crisp and golden, 3-5 minutes. Cool on a wire rack.
Step 3 of 5
Cut the chicken into thick slices. Combine chicken, ginger, garlic, spices, salt and pepper, lemon juice, and yogurt in a non-metallic bowl. Cover and refrigerate for at least 1 hour.
Step 4 of 5
Preheat the grill, then grill chicken until cooked through, 8-10 minutes. Cool. Roughly chop.
Step 5 of 5
Divide chicken evenly among the poppadoms. Sprinkle with paprika and garnish with coriander leaves. Serve chilled or at room temperature.
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