Meals and Courses

Tandoori Chicken Salad

prep 15 mins, plus marinating
  • 200 g (7 oz) natural yogurt
  • 2 tablespoons lemon juice
  • ½ teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds, roughly crushed
  • 2 tablespoons tomato purée
  • 2 garlic cloves, finely chopped
  • 2 cm (¾ inch) piece of fresh root ginger, finely chopped
  • 3 boneless, skinless chicken breasts, thickly sliced
  • 1 tablespoon sunflower oil
  • 200 g (7 oz) mixed salad leaves
  • small bunch of coriander
  • 4 tablespoons lemon juice

Mix the yogurt, lemon juice, spices, tomato purée, garlic and ginger together in a shallow non-metallic dish. Add the chicken and toss to coat. Cover and chill for 3–4 hours or until required.

When ready to serve, heat the oil in a large frying pan, lift the chicken out of the marinade and add a few pieces at a time to the pan, until all the chicken is in the pan. Cook over a medium heat for 8–10 minutes until the chicken is browned and cooked through.

Meanwhile, toss the salad leaves and coriander with the lemon juice and divide between serving plates. Spoon the chicken on top and serve immediately.

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