I had two girlfriends over for lunch today and decided to make them this quick and easy tandoori chicken salad. The chicken can be prepared the night before (so I had it for dinner with my husband yesterday) and you can serve it hot or cold. You can buy tandoori paste in most supermarkets or in an asian food store that stocks indian/middle-eastern foods. My favorite brand for this paste is Sharwoods, but I cant find it very readily so I used Pataks this time.
- 5 chicken breasts (or however many you need, this amount should work for 3-8)
- 2.5 tablespoons Tandoori Paste
- 4 tablespoons natural yoghurt
- A few wedges of fresh lime
In a bowl combine the yoghurt and tandoori paste. Slice your chicken breasts (approximately into quarters lengthways) and combine with the paste, covering well. Marinade for 1+ hours.
Heat some olive oil in a frying pan and add your chicken. Cook until tender (slice open your fattest piece to make sure it is done). You can either serve in pieces or slice it up, revealing the lovely colored rim around the white of the chicken. Serve with a large salad. If serving in pieces add a wedge of fresh lime to each plate for squeezing over the chicken. I have added photos of both methods of serving.
I used to make this and serve it with Fragrant Rice, but I try and avoid grains these days as I have almost eliminated migraines from my life after a 17 year battle with them (More on that later, it also meant cutting out almost all dairy).
If you do eat rice, cook some up and once it is drained but still hot, toss through some chopped coriander (cilantro), chopped fresh red chilli and some roughly chopped salted cashews. This is a very beautiful looking rice dish and very fragrant and it goes perfectly with this chicken and wedge of lime.