Sunday, July 30, 2017

Tandoori Chicken Salad



I have a whole lot of tandoori chicken. Some of it will go to into an oft requested makhanwala and the rest goes into a cool salad. Thighs cooked in the oven remain soft and moist. I cut them into small bites. Slivered red onion, garden tomatoes and cilantro dress the salad. Sliced chicken is arranged atop sliced romaine lettuce. Followed by onion, tomato and cilantro. A quick dressing made olive oil, lemon juice salt, pepper and a healthy dose of chaat masala is drizzled over the salad. 



TANDOORI CHICKEN SALAD
Serve 4


6 boneless skinless Chicken Thighs
2 tablespoons Tandoori Masala paste or powder
1/2 cup whole milk Yogurt
1 teaspoon Garlic paste
1 teaspoon Ginger paste
1 Lime, juiced
1/2 teaspoon Kosher Salt 
3 cups chopped Romaine Lettuce 
1 small red Onion
1 Tomato
1/2 cup Cilantro
1/4 cup Olive Oil 
1/4 teaspoon Kosher Salt
fresh cracked Pepper
3 tablespoons Lemon Juice
1/2 teaspoon Chaat Masala 


Trim chicken thighs.

Whisk yogurt, tandoori masala, garlic and ginger paste, lime juice and 1/2 teaspoon kosher salt in a bowl. 

Add chicken thighs to bowl and marinate for 4-6 hours or overnight for best results.

Heat oven to 375F. 

Line a baking sheet with foil. 

Spray foil with nonstick spray.

Arrange chicken on foil and bake for 35-40 minutes.

Take chicken out of the oven and chop into bite size pieces while warm.




Heap chopped romaine on a platter.

Halve and thinly slice red onion.

Cut tomato into segments.

Pour olive oil, salt, pepper, lemon juice and chaat masala into a small bottle. Close the top and shake vigorously to mix.

Scatter 2 cups of chicken over romaine. Use the remaining chicken in a curry or as a filling for wraps.

Top with red onion, tomato and cilantro.

Drizzle dressing over salad  and serve.


Crisp, crunchy, zingy and slightly sour...amazing flavors from a simple melange.