Indian · salad

Tandoori Chicken Kachumber Salad

Name: Tandoori Chicken Kachumber Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 350 g Chicken Breast (halved horizontally); 60 g Plain Yogurt; 30 ml Lemon Juice; 2 cloves Garlic (finely grated); 10 g Ginger Root (finely grated); 1 tsp Garam Masala; 0.5 tsp Cumin Powder; 0.5 tsp Red Chili Powder (kashmiri); 0.25 tsp Turmeric (ground); 1 tsp Salt; 150 g Cucumber (finely diced); 150 g Tomatoes (seeded and diced); 60 g Red Onions (finely diced); 1 piece Green Chili (finely sliced); 15 g Coriander Leaf (roughly chopped); 1 tbsp Vegetable Oil

Charred spiced chicken breast over a crisp cucumber, tomato, and red onion relish. Start the chicken in its yogurt marinade 30 minutes before you cook.

Halving the breasts horizontally gives thin cutlets that cook through in minutes and take more char from the pan. Kashmiri chili powder gives the color with little heat; if yours is a hotter chili powder, use half. Chop the salad while the chicken marinates, and dress it just before serving so the cucumber stays crisp. Skinless chicken thighs can stand in for the breast; give them a little longer on each side.

Gluten-FreeHigh-ProteinLow-CarbNut-Free

1 hrstart to table

15 min prep · 10 min cook · 35 min hands-offServes2346 kcal a serving

Cook · 1 hr

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Sliced charred tandoori chicken over a chopped cucumber, tomato, and red onion salad in a bowl.

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Per serving

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346

Calories

43 g

Protein

16 g

Carbs

13 g

Fat

—

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