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.
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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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