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Tandoori Chicken (Tandoori Murghi) Salad
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Blend:
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1/2 cup fresh Lemon juice
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12 cloves Garlic
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3 fingers peeled, chunked fresh Ginger
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Bunch o'fresh Cilantro
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4 Tbs. Cumin
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Mix in to 3 cups plain yogurt and add:
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12 -14 pc. Boneless Chicken breast
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1 Tbs. Coriander
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2 tsp. Cayenne pepper
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1 tsp. Cardamom
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1 tsp. Allspice
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Black Pepper
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Marinate Overnight!
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Remove Chicken, pat dry, put in 1 mixing bowl
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Thick slice 6 Plum Tomatos, 3 Lemons, and 3 Red Onions (separate bowl, seasoned as follows to grill alongside)
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Add to both: Canola oil, salt/pepper, Tandoori Seasoning, paprika, chopped fresh cilantro, fresh minced garlic
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HOT grill all to score. Enjoy the smoke. Pile together on paper lined hotel pan(s), & bake @ 350 until awesome (Chicken slightly under; Tomatoes/Onions/Lemons, too...pull& cover w/foil to carry-over, then cool/steam marinate.)
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Meantime, prepare landing place (presentation/platter)
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Seed and cube 3-4 cucumbers, season w/ salt/pepper/rice wine vinegar. Add a bit of fresh minced ginger/garlic & Garam Masala or Tandoori Seasoning. Reserve as cold component.
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Cube grilled Chicken.
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Cut grilled Tomatoes to the same size.
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Separate grilled Onions.
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Allow chicken, tomato, and onion to hang out in a mixing bowl, then add cucumber
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Pour onto platter & top w/ grilled Lemon. Color with chopped Cilantro.
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Dig!
