| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup plain nonfat yogurt
- 2 teaspoons Garam Masala powder
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1 jalapeno chili, stemmed, seeded and finely minced (optional)
- 4 skinless, boneless chicken breast halves, gently flattened and cut into strips
- 3 cups shredded iceberg lettuce (1 small head)
- 3 cups shredded red cabbage (1 small head)
- 1 cup sliced radishes (1 bunch)
- 2 cups sliced cucumber (1 large)
- 1 small bunch scallions, minced
- 1 cup loosely packed cilantro leaves, finely chopped
- 1 1/2 cups diced jicama
- 1 tablespoon vegetable oil
- 2 to 3 small lemons, juiced, or to taste
- Salt and freshly ground black pepper, to taste
Instructions
- Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir to coat with the marinade. Cover and chill while preparing the vegetables. Make the salad: In a large salad bowl combine all salad ingredients. In a nonstick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and marinade and cook, stirring, until the chicken is no longer pink. (Yogurt will separate.) Let simmer just until cooked. Transfer chicken together with pan juices to salad bowl and toss to combine. Add lemon juice and salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 337 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 46 g |
| Cholesterol | 133 mg |
| Sodium | 1159 mg |
| Serving Size | 1 of 6 servings |
| Calories | 337 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 46 g |
| Cholesterol | 133 mg |
| Sodium | 1159 mg |
Reviews
Full of flavor and a joy to eat. Was a hit at the dinner table. Everyone loved it.
I love tandoori chicken and I have made this recipe many times. I tend to skip the salad part… I just make the chicken (with an extra jalapeno for some heat) and serve it with basmati rice and sauteed spinach. It also works out better with chicken thighs – the darker meat doesn’t dry out as much. The flavor in the chicken marinade is outstanding!
This recipe gave me back my confidence to cook indian food. It was simple and delicious. The only thing is that it could definately feed more than 4 people.
great recipe! The chicken was awesome
The amount of curd uses in the recipe dries up the chicken . so the result is a dry , elastic chicken.
the taste of this dish is pretty close to what i’ve had. i’m not an expert on Indian cuisine and i dont want to take away anything from the chef but this wasnt what i’m used to when i go to Indian restaurants. dont get me wrong, great taste and outstanding overall.
This recipe turned out great. It was so easy to prepare and you have this simple exotic dish that would impress anyone.
The Tandoori gives a very nice and flavoury taste to the chicken. Most of all it’s different frm the regular salad that you eat.