Spicy Chicken Tandoori Style

  • Yield: servings


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