Tandoori Chicken Salad with Nigella Flatbread & Pickled Cucumber
Most commonly seen on Turkish bread, Nigella Seeds are often overlooked despite their unique, nutty flavour that complements carbohydrates particularly well. We’ve made a delicious tandoori roast chicken with nigella seeds, added it to a salad with nigella pickled cucumbers and served with a crunchy turmeric and nigella flatbread. Any of these elements can be used in many ways – the chicken in a burger, the pickles accompanying a curry, and the flatbread with dip. For a vegetarian option, the same method for chicken can be used for paneer, haloumi or tofu and cooking time reduced.
Ingredients
Tandoori Chicken
- 4 tbsp Herbie’s Tandoori Spice Mix
- 250ml (1 cup) plain yoghurt
- 125ml (1/4 cup) tomato paste
- 1 tsp salt
- 1kg chicken thighs
- 1 tbsp Herbie’s Nigella Seeds
Pickled Cucumber
- 1 long cucumber, deseeded and cut into batons or slices, or a combination of both
- 2 tbsp white wine vinegar
- 1 tbsp palm sugar
- 1 tsp salt
- 1 tsp Herbie’s Nigella Seeds
- 1/2 tsp Herbie’s Raita Spice Blend (optional)
Turmeric & Nigella Flatbread
- 100g plain flour
- 100g buckwheat or wholemeal flour
- 1 tsp salt
- 1 tbsp Herbie’s Nigella Seeds
- 1/2 tsp Herbie’s Alleppy Turmeric
- 2 tbsp olive oil
- 80–120ml water
Instructions
For Tandoori Chicken
- Combine spice mix, yoghurt, tomato paste and salt then thoroughly coat chicken in marinade.
- Cover and leave overnight, or place on a lined baking tray and top with nigella seeds.
- Cook at 170C for 45 minutes, then increase heat to 220C for 20 minutes. The chicken should be tender and the marinade starting to blacken.
For Pickled Cucumber
- Combine all ingredients in a shallow dish or container, and stir well. Either put a lid on container and shake every 10 mins or so or stir in dish.
- For quick pickles, they will be ready in 30 minutes, or leave for 1-2 days for a more pickled flavour.
For Flatbread
- Combine flours, salt, nigella and spices then add oil, stirring in as you would butter to flour when making pastry. Then slowly add enough water to make a soft dough.
- Gently knead for a few minutes, then roll out on greaseproof paper until 2mm thick.
- Score into desired shapes, then bake at 200C for 20-30 minutes until golden and crisp. When slightly cooled, break into pieces along score lines.
For Salad
- Remove bone and tear chicken into pieces, serve on salad leaves with pickled cucumbers and yoghurt mixed with a little mango chutney if desired.
Notes
The chicken skin will render down while cooking, and the bone can be easily removed once cooked if using in a salad or sandwich.
Find it online: https://www.herbies.com.au/recipes/tandoori-chicken-salad-with-nigella-flatbread-pickled-cucumber/
