Indian At heart, Gourmet at Pallet, this recipe is especially handcrafted for my Social Media followers and friends form seven seas’ apart : https://freeandfriendlyfoods.com.
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Ingredients for making Tandoori Chicken:
For the chicken marinade:
- 2 skinless, boneless chicken breast halves, gently flattened and cut into strips
- 1 cup plain non-fat yogurt (Indians love setting their curd at home fresh every night, however you can buy it off the shelf too)
- 2 teaspoons Garam Masala powder (if you do not get ready made, you can also use the tandoori chicken masala or else check on to make the masala mix here)
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- Half a lemon
- Onion Seeds
Wash, clean dry the chicken pieces and add all the above ingredients. Mix well and set aside in the refrigerator for atleast 5-6 hours.
For the Dressing :
- 1/2 cup hung curd (yogurt, tied in a muslin cloth for 5-6 hours)
- 1/2 teaspoon Cumin Powder
- 1 clove crushed garlic
- Salt to taste
- 6-7 stems of Mint leaves (made into a paste)
- 1 small Green Chilli, deseeded
Mix all ingredients in the hung curd and mix well, add a tablespoon of olive oil and whisk together. Add water if you want a slightly running dressing in consistency. Indian families usually stock homemade Mint Chutney that they use with most savoury snacks, one can just use this chutney whisked with normal yogurt/curd too.
For the salad:
2 cups mixed leaves : iceberg lettuce & Rocket
1/4 cup sliced radish
1/4 cups sliced cucumber
1/4 cup ring onions
1/4 cup sliced tomatoes
2 small lemons, juiced, or to taste
Salt and freshly ground black pepper, to taste
Finely chopped cilantro leaves and mint leaves for garnish
Tandoori Chicken traditionally comes out best when char-grilled, however we can roast the marinated chicken in a griller or even cook it in a non-stick pan without oil.
Cook it on high flame for first 10 mins to get the colour and later simmer for another 10mins till tender. While cooking add a dash of red food colour and rub over both sides of the chicken.
Take a salad plate, spread the salad leaves and layer all the sliced vegetables. Shred the chicken into bite size pieces and place on top of the vegetables. Add the dressing, squeeze some lemon, leave a small wedge on the side and garnish with mint & coriander leaves.
Enjoy this salad either warm or cold.
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Indian Born Confused Gourmet 