Tandoori chicken canapes recipe

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Poppadoms are a great base for creating these quick, crunchy Tandoori chicken canapes. Alternatively, this is a good way to use up leftover turkey...

Tandoori chicken canapes
(Image credit: Future / PHILIP SOWELS)
Preparation Time3 mins
Cooking Time7 mins
Total Time10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories47 Kcal2%
Saturated Fat0.5 g3%
Fat2.5 g4%
Carbohydrates1.5 g1%

Whip up these Tandoori chicken canapes in just 10 mins - making 30 bites in just one recipe. 

This simple canape of tandoori chicken brings tender mini fillets together with tandoori spice mix, tomato puree, as well as cranberries for a burst of sweetness, drizzle of lime, fresh coriander, and a dash of mayo. Serve this delicious canape filling on crisp, mini poppadoms for an easy yet tasty twist. Perfect buffet food for parties particularly at Christmas or New Year. 


  • 400g chicken mini fillets
  • 2tbsp tandoori spice mix
  • 1tbsp tomato purée
  • 1tbsp olive oil
  • 30g dried cranberries
  • Juice ½ lime
  • 1tbsp fresh coriander, roughly chopped, plus extra to garnish
  • 2tbsp mayo
  • 30 mini poppadoms (1 bag)
  • Lemon wedges, to serve




  1. Cut the chicken into 1cm cubes. Toss with the spice mix and purée, then season. Heat the oil in a pan. Once hot, add the chicken and fry for 7 mins, turning regularly. Off the heat, stir through the cranberries, lime juice and chopped coriander. Leave to cool, then mix in the mayo.
  2. Arrange the poppadoms on a platter and divide the chicken between them. Garnish with coriander, and serve with lemon wedges on the side.

Top tips for making Tandoori chicken canapes

The chicken can be cooked in advance, but assemble them just before your guests arrive.

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Rose Fooks
Deputy Food Editor

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.

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