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.

Prep Time: 20 mins
Cook Time: 1h30
Total Time: 0 hours
Yield: 4 Serves 1x
Category: Salad
Cuisine: Indian


Tandoori Chicken

Pickled Cucumber

Turmeric & Nigella Flatbread


For Tandoori Chicken

  1. Combine spice mix, yoghurt, tomato paste and salt then thoroughly coat chicken in marinade.
  2. Cover and leave overnight, or place on a lined baking tray and top with nigella seeds.
  3. 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

  1. 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.
  2. For quick pickles, they will be ready in 30 minutes, or leave for 1-2 days for a more pickled flavour.

For Flatbread

  1. 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.
  2. Gently knead for a few minutes, then roll out on greaseproof paper until 2mm thick.
  3. 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

  1. Remove bone and tear chicken into pieces, serve on salad leaves with pickled cucumbers and yoghurt mixed with a little mango chutney if desired.


The chicken skin will render down while cooking, and the bone can be easily removed once cooked if using in a salad or sandwich.

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Nutritional Information
Serving Size 573g
Calories 873g
Sugar 15g
Sodium 4.2g
Fat 38g
Saturated Fat 13g
Carbohydrates 50g
Fiber 7.4g
Protein 76g