Mini poppadoms with creamy chicken tikka Mini poppadoms Sunflower oil Chicken breast Garlic clove crushed

Ground cardamom Ground cumin Salt and black pepper Lemon juice Greek style yoghurt Paprika for sprinkling Coriander leaves 15 1tbsp 1 small ½ ¼ tsp ¼ tsp To taste 2 tsp 2tbsp To taste 15 30 2tbsp 1 large 1 ½ tsp ½ tsp 1tbsp 4tbsp 30

Method 1. Preheat the oven to 200°C 2. Place the poppadoms in a single layer on a oiled baking sheet and brush with oil. 3. Bake until crisp and golden, 3-5 minutes then cool on a wire rack. 4. Cut the chicken into 5mm thick slices. 5. Combine the chicken with the ginger, garlic, spices, salt, pepper, lemon and yoghurt in a bowl. 6. Cover and refrigerate for at least 1 hour. 7. Place the chicken under a preheated grill until cooked through, roughly 8-10 minutes. Cool then roughly chop. 8. Divide chicken evenly among the poppadoms. 9. Sprinkle with paprika and garnish with coriander. 10. Chill and serve.