Tandoori Chicken with Tomato & Lettuce Salad

Posted on May 20 2012 - 11:33am by Archish Kashikar















8 Boneless Chicken Fillets

3 Large Tomatoes

2 Bunches of Fresh Lettuce (Salad Leaves)

1 Onion

3 tablespoons- Extra Virgin Olive Oil

4 tablespoons- Your favorite Salad Dressing

50gram- Feta Cheese

A small bunch of Coriander

Salt & Pepper




Marinated Tandoori Chicken

Marinated Tandoori Chicken

1 teaspoon- Turmeric powder

1 tablespoon- Ginger-garlic paste

2 teaspoons (or more)- Paprika(red chili powder)

1 teaspoon- Crushed kasoori methi

1 teaspoon- Garam masala

2 tablespoons- Raw papaya paste

1 tablespoon- Lime Juice

1 cup- yoghurt/ thick curd

Salt- To taste




1. In a medium bowl add all the marinade ingredients and whisk to combine. Add the chicken and mix well to coat. Cover and marinate in the refrigerator for a minimum 4 hours.(overnight or 8 hours is generally preferred)

2.Set the oven to grill and preheat on 220 Celsius for 5-10 mins. Remove the chicken from the marinade onto a large greased baking tray(or a grill tray if you have one) and cook under the grill for 5-10 minutes(turn after every 3 minutes), or until the chicken is cooked through and the sauce has created a light crust on both sides. Remove the chicken from the grill and let it stand for 3 minutes.

3. Meanwhile, prepare the salad: In a large bowl, combine the tomatoes, lettuce and onion with the dressing and oil and toss well to coat. Mix in the coriander and season the salad to taste with salt and pepper.

[box_light]Enjoy the chicken with a serving of steamed White Rice or Pulao.[/box_light]


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About the Author

The awesome dude that is a hardcore food fanatic as well as a chef in the making. Loves food, gaming, reading and writing.