Tandoori Chicken Stacks

Prep: 15 mins | Cook: 10 mins | Serves: 12


1/2 cup natural yoghurt

juice of 1 lemon

2 tablespoons Tandoori paste

500g chicken breast fillet, thinly sliced

12 mini pappadums, cooked to directions

Prune Yoghurt

1/4 cup Angas Park Pitted Prunes, finely chopped

1/2 cup natural yoghurt

2 tablespoons mint, finely chopped


Prune Yoghurt

  1. Mix prunes, yoghurt and mint together in a bowl. Set aside.

Chicken Stacks

  1. Place yoghurt, lemon juice and Tandoori paste in a bowl and stir to combine. Add chicken and stir to coat.
  2. Place chicken on a baking tray and bake in a pre-heated, moderately hot oven (180ºC-200ºC) for 6-8 minutes or until cooked.
  3. Assemble stacks by placing some chicken in a pappadum, top with prune yoghurt. Repeat with remaining ingredients. Serve immediately.