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Tandoori chicken and Kachumber salad

Prep Time30 minutes
Cook Time50 minutes
Marination Time12 hours
Course: Main Course
Cuisine: Indian
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.