Enjoy this spicy tasty Tandoori Roll with friends on a summers picnic. Quite simple to prepare and it's a satisfying lunch meal that is full of Indian flavour.


  • 2 tbs. store bought tandoori paste

  • 1 tbs. yoghurt

  • 1 knob grated ginger

  • 4 chicken thighs

  • 4 naan bread

  • 4 tbs. natural Greek yoghurt

  • 8 mint leaves

  • 1 cucumber, finely sliced

  • ½ bunch spring onions, sliced into 2cm batons

  • Juice ½ lime

  • Rice Bran oil, for cooking


  • 1.

    Combine tandoori paste, yoghurt, and ginger in a large glass bowl. Add the chicken and marinate. Allow the chicken to marinate overnight if possible.

  • 2.

    Heat griddle pan and spray with rice bran oil. Sear chicken for 3 minutes on each side. Turning continuously to ensure the marinade does not burn.

  • 3.

    In a bowl, toss the cucumber and sprin onion with the lime juice, yoghurt and mint leaves

  • 4.

    To serve, warm up naan bread, slice the chicken into strips and wrap the chicken and cucumber salad with the naan bread.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 233kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 13g
  • Carbohydrate 17g
  • Sugar 1g
  • Sodium 183mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 4
Time: 20 minutes + overnight marination

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