Tandoori Chicken Salad
Tandoori is always a crowd pleaser, and hopefully this version, all filleted and easy peasy, should be as well. Don’t hesitate to use just the marinade recipe for your normal, everyday, run-of-the-mill tandoori chicken, fish, or lamb. Marinate un-filleted cuts of meat as directed and then char the living daylights out of it. So yummy.
This recipe also appears in Keeping it Simple, one of my best collections of Thermomix recipes yet...go get yours HERE!
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- 2 cloves garlic
- 15 Grams piece ginger
- 2 bay leaves, spine removed
- 1 red chilli seeds optional
- 1 Tablespoon smoked paprika
- 2 Tablespoons turmeric
- ½ tsp each ground coriander, cumin, cinnamon
- A few peppercorns
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 200 Grams Greek yoghurt
- 2 Chicken breast fillets
- Oil for frying
- 170 Grams red lentils
- Water for steaming
- Salad greens of choice
- 1 cucumber, finely sliced
- ½ red onion, finely sliced
- 40 Grams pistachios, shelled
- 40 Grams Apricots dried diced
- Handful mint leaves
- 1 clove garlic
- 60 Grams Greek yoghurt
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- Juice 1 lemon (min. 80g)
- Generous pinch pink salt flakes BUY
To make marinade, place all ingredients into Thermomix bowl and blend 10 sec/speed 8. Pour into a large Ziploc bag.
Butterfly chicken breast fillets and add to bag. Spread marinade around the chicken and place in the fridge for at least 2 hours or up to 2 days.
Place lentils into simmering basket and fill Thermomix bowl to just below the base of the basket with water. Cook16 min/100°C/speed 4. Set aside until ready to serve.
When ready to eat, heat oil in a grill pan and cook chicken fillets both sides until charred on the outside and cooked in the centre. Slice on the diagonal.
Arrange all salad ingredients, including cooked lentils onto a large platter finishing with the chicken and mint.
Make dressing by placing all ingredients into Thermomix bowl and blend 10 sec/speed 8. Pour over salad and serve immediately.
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