Ingredients
12 -14 pc. Boneless Chicken breast
½ cup fresh Lemon juice
12 cloves Garlic
3 fingers fresh Ginger
3 bunches fresh Cilantro
6 Plum Tomatoes
3 Lemons
3 Large Red Onions
3-4 English Cucumbers
Rice Wine Vinegar
Canola oil
Tandoori Seasoning / Garam Masala
Fresh Paprika
4 Tbs. Cumin
1 Tbs. Coriander
2 tsp. Cayenne pepper
1 tsp. Cardamom
1 tsp. Allspice
Kosher Salt & Milled Black Pepper
Preparation
Tandoori Chicken (Tandoori Murghi) Salad
Blend: ½ cup fresh Lemon juice 12 cloves Garlic 3 fingers peeled, chunked fresh Ginger Bunch o’fresh Cilantro 4 Tbs. Cumin Mix in to 3 cups plain yogurt and add: 12 -14 pc. Boneless Chicken breast 1 Tbs. Coriander 2 tsp. Cayenne pepper 1 tsp. Cardamom 1 tsp. Allspice Black Pepper Marinate Overnight! Remove Chicken, pat dry, put in 1 mixing bowl Thick slice 6 Plum Tomatos, 3 Lemons, and 3 Red Onions (separate bowl, seasoned as follows to grill alongside) Add to both: Canola oil, salt/pepper, Tandoori Seasoning, paprika, chopped fresh cilantro, fresh minced garlic 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.) Meantime, prepare landing place (presentation/platter) 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. Cube grilled Chicken. Cut grilled Tomatoes to the same size. Separate grilled Onions. Allow chicken, tomato, and onion to hang out in a mixing bowl, then add cucumber Pour onto platter & top w/ grilled Lemon. Color with chopped Cilantro. Dig!
