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Tandoori chicken and Kachumber salad
Prep Time
30
minutes
mins
Cook Time
50
minutes
mins
Marination Time
12
hours
hrs
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.