The lunch out days with my colleagues inspired me to go on an adventure into Indian cuisine and prepare this lovely dish. I know… I know… lots of ingredients and all, but trust me, you mix it all together and you’re almost done!
Tandoori chicken and Kachumber salad
Servings: 3
Ingredients
Marinade
- 150 gr greek yogurt 2% fat
- 1 red onion peeled
- 6 garlic cloves minced
- 2 tbsp lemon juice
- 2 tsp ginger grated
- 3 tsp garam masala spice mix
- 3 tsp curcumin
- 3 tsp coriander powder
- 2 tsp sweet paprika
- 2 tsp cayenne pepper
- 1.5 tsp salt
- 6 chicken thighs (skinless and boneless)
Salad
- 1 large cucumber
- 200 gr cherry tomatoes
- 1 carrot
- 1 red onion
- 1/2 juice from a lemon
- 1 generous pinch chili salt
Side
- 3 cups basmati rice mixed with wild rice
- 2 tsp curcumin
Instructions
Marination
- Prepare the marinade from the above mentioned ingredients. Use a blender to smooth the composition.
- Put the marinade and the chicken In a seal bag or a container with a lid and leave it in the fridge for at least 12hrs.
Meat preparation
- Preheat the oven at 180C and prepare a baking tray with a baking paper on it.
- Take the chicken thighs out of the marinade, remove the excess marinade and put them in the tray.
- Bake at 180C for 30mins on one side.
- Turn on the chicken thighs other side, put the remaining marinade on top of the baked side, then bake for another 20 mins at 200C.
Side preparation
- Prepare the rice in a rice cooker/ or boil in a pot as you normally do.
- Drain the rice if needed (if you use a rice cooker, this won’t be necessary), then mix with the curcumin powder and the salt.
Kachumber salad preparation
- Peel the vegetables take out the seeds of the cucumber
- Chop the veggies and mix them with the lemon juice.
- Sprinkle chili salt on top.
