Room in my larder

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Everyone at some point during their lives should try this chicken tikka scotch egg with cucumber salad and curried mayonnaise. 

useful info

Course: Starter or Lunch 

Oven temp: 180˚c

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves 6



6 blue shell eggs 

1 normal egg whisked 

480g of chicken thigh

3 tbsp of tandoori spice blend may contain mustard 

1 small bunch of fresh coriander

1 tbsp of mint sauce

1 tbsp of yoghurt contains milk

8 pre cooked popadoms 

1 tsp of maldon sea salt

1 cucumber 

A handful of pea shoots, mint leaves and mustard cress

Good quality mayonnaise or homemade will contain eggs 

1 tbsp of madras curry powder may contain mustard 




Magimix food processor with blade 

Deep fat fryer 

4 mixing bowls 

A decent potato peeler 

Measuring spoons 



  • Place the popadoms into the food processor and blitz until they resemble breadcrumbs. 
  • Boil the eggs for 6 minutes then take out of the water and place straight into cold water. Once cooled down carefully peel the eggs they will be very soft and easy to break as the middle should still be very runny. 
  • Check the chicken thighs for any little bones or sinew, remove and then place into food processor with coriander, mint sauce, yoghurt and tandoori spice blend. Blitz until it resembles sausage meat. 
  • Take a lump of the chicken and spread it out in your hand, place the egg in the middle and carefully wrap around the egg pressing gently together to make a seal. Now roll around in the whisked egg and then into the crushed popadoms making sure to evenly coat the eggs. Once you have them all coated you can start frying them. You want to fry them for a few minutes only to crisp up the coating. 
  • Place the eggs on a baking tray and cook for 16 minutes. If you have a temperature probe push it in carefully until you feel it stop at the egg. If it reads 75˚C you’re good to go. 
  • While the eggs are roasting cut the cucumber in half and peel until you almost reach the middle then turn and peel again until you reach the middle. You should have plenty of fine cucumber strips. 
  • Put the mayo in a bowl and add the madras curry powder. Stir well to combine. 
  • To serve lay the cucumber strips out on your plate, garnish one side with the small salad leaves, spoon a blob of mayo on to the cucumber and place the egg on top. You can slice a little off the bottom of the scotch egg to help it stand up. 

serving suggestion

Serve as a starter as it is or add a green salad and some takefood piccalilli madras for a more substantial lunch. 



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