Receta Tandoori Chicken Salad

by Praveen Kumar

Tandoori Chicken Salad Recipe

Ingredients:

Chicken Thighs – 4, boneless

Tandoori Paste – 2 tblsp

• Buttermilk – 2 tblsp
• Naan – 4 (optional)
• Mint Leaves – few
• Onions – 2, sliced
• Pomegranate Seeds – 2 tblsp
• Baby Spinach Leaves – handful
• Mango – 200 gms, cubed
• Lime Wedge
• Wooden Skewers – soaked in water for 30 minutes
• For the sauce:
• Yogurt – 1/2 cup
• Garlic – 1 clove, crushed
• Mint Leaves – few, chopped
• Cumin Powder – a pinch

Method:

1. Rub the tandoori paste all over the chicken.

2. Pour the buttermilk over and mix well.

3. Keep aside for 30 minutes.

4. Skewer the chicken and grill for 5 minutes on each sides or until cooked.

5. Remove and transfer to a serving plate.

6. Mix the mint leaves, onions, baby spinach leaves, pomegranate seeds and mangoes.

7. Place it next to the chicken.

8. Mix the sauce ingredients and keep it in a small cup.

9. Serve with naan and lime wedge.

image via flickr: https://www.flickr.com/photos/the_soup_factory/927376098/

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