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Tandoori chicken and cucumber rice salad

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This tandoori chicken recipe is an easy weeknight winner. Served with a fresh cucumber and rice salad, this dish makes for a tasty meal.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, (+ 1 hour marinating time)
Tandoori chicken and cucumber rice salad


  • 6 Coles RSPCA Approved Chicken Thigh fillets, cut into 3cm pieces
  • 1 tbs tandoori paste
  • 1 tbs natural yoghurt
  • 1 cup (200g) basmati rice
  • ½ tsp ground turmeric
  • 1 Lebanese cucumber, coarsely chopped
  • 1 red onion, thinly sliced
  • 200g cherry tomatoes, halved
  • ½ cup mint leaves
  • ¼ cup coriander leaves

Mango chutney dressing

  • 2 tbs mango chutney
  • 1 tbs apple cider vinegar
  • 1 tbs olive oil

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the chicken, tandoori paste and yoghurt in a medium bowl. Set aside for 1 hour to develop the flavours.
  2. Step 2

    Meanwhile, cook the rice with the turmeric following packet directions. Set aside to cool completely.
  3. Step 3

    Heat a large non-stick frying pan over medium-high heat. Cook the chicken, in 2 batches, turning, for 3 mins or until golden brown and cooked though. Set aside to cool completely.
  4. Step 4

    To make the mango chutney dressing, whisk the mango chutney, vinegar and oil in a small bowl. Season.
  5. Step 5

    Add the cucumber, onion, tomato, mint and coriander to the rice and toss to combine. Top with chicken and drizzle with the dressing to serve.