Tandoori Chicken with Salad

Make tandoori chicken with salad with measured ingredients and the step-by-step method below. This North India recipe serves 2.

Approximate total time: 35 min plus marinating.

Thedietco serving tip

For a balanced plate, add a generous portion of non-starchy vegetables and a suitable source of protein; adjust starchy portions to individual needs.

Portions are general suggestions. Discuss individual needs, allergies and relevant medical conditions with a qualified dietitian. Measurements: 1 cup is approximately 240 mL; ingredients are raw unless stated otherwise.

Illustrative serving; ingredients and appearance may differ. Photo: File:Grilled Tandoori chicken.jpg by Rajeeb Dutta · CC BY-SA 4.0. Resized and converted to WebP.

Servings

2 servings

Cuisine

Indian · North India

Ingredients

• Boneless chicken breast 300 g
• Thick yogurt 1/3 cup
• Lemon juice 1 tbsp
• Ginger-garlic paste 2 tsp
• Kashmiri chilli 1 tsp
• Turmeric 1/4 tsp
• Garam masala 1/2 tsp
• Oil 1 tsp
• Cucumber and lettuce 2 cups
• Salt to taste

Method

1. Mix yogurt, lemon, ginger-garlic, spices, oil and salt; coat chicken.
2. Refrigerate covered for at least 30 minutes.
3. Bake at 200°C for 18–25 minutes, turning once, until the thickest part reaches 74°C.
4. Rest 5 minutes, slice and serve with washed salad vegetables.