Step 1

Slice the chicken thighs into strips and remove any excess fat.

Step 2

Place the chicken pieces, yoghurt and tandoori paste in a bowl or airtight container. Stir well to combine and ensure all the chicken pieces are coated in the marinade.

Step 3

Cover and place in the fridge for at least 4 hours, or overnight to marinate.

Step 4

Once the chicken is marinated, preheat your oven to 200C/400F and line a baking tray with non-stick baking paper.

Step 5

Lay the chicken pieces out in a single layer and roast in the oven for 15 minutes, or until they are cooked through.

Step 6

Wash a glass jar and lid well and dry.

Step 7

Add the onion, garlic, oregano, salt and pepper to the glass jar.

Step 8

Pour the vinegar over the onion and then add filtered water as needed to ensure all the onions are completely covered.

Step 9

Put the lid on and shake a few times to ensure it is all combined.

Step 10

Place in the fridge for at least 4 hours or overnight to cure.

Step 11

Place all ingredients in a blender or food processor and blend until it is well combined. If you find the dressing is too thick, you can add a small splash of water to get the desired consistency.

Step 12

Choose either one large bowl or 4 smaller bowls to serve the salad.

Step 13

Place the lettuce leaves in the bowl first and top with the sliced cucumbers, coriander leaves and your preferred amount of quick pickled onions.

Step 14

Top the salad with the cooked tandoori chicken and then drizzle on the yoghurt dressing. The chicken can be served hot or cold.