Tandoor Chicken strips on a crunch salad by Vicky Ratnani


For the yogurt marinade:
1 cup plain nonfat yogurt
2 teaspoons Garam Masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon kashmiri red chilli paste
1 teaspoon red chilli powder kashmiri for colour
4 skinless, boneless chicken breast halves, gently flattened and cut into strips

For the salad:
3 cups shredded iceberg lettuce (1 small head)
3 cups shredded red cabbage (1 small head)
1 cup sliced radishes (1 bunch)
2 cups sliced cucumber (1 large)
1 small bunch scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 tsp vegetable oil
2 to 3 small lemons, juiced, or to taste
Salt and freshly ground black pepper, to taste

Make the marinade: In a bowl combine all ingredients. Arrange chicken in a shallow dish, add the marinade, and stir so that the chicken is well coated. Cover and chill while preparing the vegetables.
To make the salad: In a large salad bowl combine all the salad ingredients. In a non-stick skillet set over moderately high heat, warm the oil until it is hot. Add the chicken and cook, stirring occasionally, until the chicken is cooked. (Yogurt will separate.) Transfer the chicken to a salad bowl and toss to combine all the ingredients. Add lemon juice and salt and pepper, to taste.

Total calories: Energy- 296kcals, Carbs- 19.3g, Prot- 43.5g, Fat- 4.4g

* Chicken provides us with protein and energy and when combined with the salad leaves and veggies, provides the body with essential vitamins and minerals. Chicken is also a good source of vitamin B6, bone-strengthening phosphorus, cell-protecting selenium, zinc, niacin, vitamin E, betacarotene, and vitamin B12.

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