Oven Baked Tandoori Chicken and Salad

Chicken Fillets cooked in aromatic Indian spices served along with the minted yoghurt on a bed of salad.

Spice Level
Total Time


Serves 4
  • 500g Chicken Mini Fillets
  • 1 Pack of Patak’s Tandoori Oven Bake
  • 50g of mixed leaves
  • 1 diced mango (optional)


Yogurt Dressing

  • 50g Yogurt
  • Approx. 8 mint leaves
  • Salt to taste


To Serve:

  • Bread – either naan, chappati’s, roti or wraps


  1. In a bowl, cover the chicken mini fillets with a pack of Patak’s Tandoori Oven Bake, and marinate in the fridge for 15 minutes.
  2. Finely chop the mint leaves and add them to the yogurt. Season with some salt and mix well to make a yogurt dressing.
  3. Put the chicken fillets on a large, foil-lined oven tray, and cook in a preheated oven at 200°C for 20 minutes, or until fully cooked.
  4. Mix the salad leaves and the optional mango in a bowl.
  5. Drizzle the cooked chicken with minted yogurt dressing. Serve with the salad on its own or in a wrap.