Spicy Chicken Tandoori Style

  • Yield servings


-- (marinade)
2 teaspoons garam masala
1 teaspoon powdered cumin
1 teaspoon powdered coriander
1 teaspoon powdered turmeric
1/2 teaspoon powdered cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon garlic salt
-- juice of 1 lime
1/3 cup Greek style plain yoghurt
1 1/4 pounds chicken tenders
1 -- hothouse cucumber (with skin), chopped small
1 small red onion, halved & thinly sliced
1 -- basket cherry (or grape) tomatoes, halved
8 -- radishes, thinly sliced
1 cup (canned) garbonzo beans, drained
1 cup arugula leaves
1 cup watercress leaves
-- (dressing)
1/3 cup olive oil
1 tablespoon toasted sesame oil
3 tablespoons fresh lemon juice
1/3 cup finely chopped mint
1/2 teaspoon white pepper
-- chopped cilantro
-- lemon wedges


Stir together the marinade indredients in a large, glass bowl. Add chicken tenders, toss, and allow marinate for 30 minutes at room temperature.
Heat the oven broiler to medium-high. Broil chicken 10-12 minutes per side until cooked through, turning chicken occasionally.
Place all salad ingredients in a large mixing bowl. Whisk dressing ingredients in a separate bowl then toss with salad.
Divide salad between 4 plates and top with chicken. Sprinkle with cilantro and serve with lemon wedges.



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