Chicken Tandoori Salad

Tandoori Chicken is one of my family’s favourite meals. Historically, I have served it with a spicy green bean salad, pinenut and currant couscous, and raita. I was recently inspired to combine the flavours as a salad and am delighted with the result! My family agrees, so much so that my daughter asked for the recipe so she can continue making it when she moves out of her home.

For this recipe, I use a store-bought tandoori paste, but Nagi Maehashi has a delicious version of the paste here https://www.recipetineats.com/oven-baked-tandoori-chicken/

Tandoor vs Tandoori

Like so many dishes that we know and love, I found the origins of Tandoori Chicken quite fascinating.

Tandoor refers to a cylindrical clay oven that can reach extreme temperatures, making it ideal for baking bread and roasting meats.

Tandoori refers to meat, vegetables and bread cooked in a tandoor oven.

The origins of tandoor ovens date back to the Indus Valley Civilization (around 2500 BCE), one of the earliest urban cultures in present-day Pakistan and northwest India.

During the Mughal period (16th to 18th centuries), India evolved, blending Persian and Central Asian cooking techniques with local Indian flavours, introducing a variety of rich marinades, including yogurt, spices, and herbs, which were used to tenderize and flavour meats. The Mughals also popularized slow-cooking techniques and fire-roasting in ovens similar to tandoors.

The Origins of Tandoori Chicken

Modern Tandoori Chicken originated in the Punjabi region in the early 20th century. It was popularised by Kundan Lal Gujral, a chef who fled from the Punjab region (in present-day Pakistan) during the partition of India in 1947. After moving to Delhi, Gujral opened a restaurant called Moti Mahal, where he introduced his version of tandoori chicken.

At Moti Mahal, Gujral prepared chicken marinated in a yogurt-spice mixture and roasted in a tandoor. The dish gained widespread popularity for its tender and flavourful meat, striking reddish-orange colour and smoky, charred texture. It became a sensation among locals and visitors to Delhi.

Chicken Tikka and Butter Chicken are both made from leftover Tandoori Chicken, making Tandoori Chicken today one of the most loved elements of Indian cuisine.

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Tandoori Chicken Salad

Yield: 4

Author: Lee Newcombe

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

A delicious salad combining Tandoori Chicken with a crisp green salad and topped with mint yogurt and cashews.

Ingredients

• 4 chicken breast fillets
• 3 tbsp Greek yoghurt
• 3 tbsp tandoori paste
• 1 cup Greek yoghurt
• ¼ cup mint leaves, finely chopped
• 1 tbsp lemon juice
• 1 clove garlic, crushed
• Pinch salt flakes
• 100g mixed salad leaves
• 150g green beans
• 2 Lebanese cucumbers
• ½ cup coriander leaves
• ½ cup mint leaves
• ⅓ cup cashews

Instructions

1. Prepare the chicken by trimming and cutting into thirds or quarters, depending on the size.
2. Place the chicken, yoghurt, and tandoori paste in a bowl. Stir well to combine, ensuring all the chicken pieces are coated in the marinade. Cover and refrigerate for at least 4 hours or overnight.
3. To prepare the yogurt dressing, combine the cup of yogurt, a tablespoon of lemon juice, finely chopped mint, and a good pinch of salt in a bowl and stir well until well combined. Set aside to let the flavours meld.
4. Preheat oven to 200°C.
5. Top and tail the beans. Bring a pan of water to the boil and blanch the beans for a few minutes until cooked. Remove the beans from the boiling water and place them in a bowl of cold water to stop them from cooking further. You may need to change the water or add ice cubes. Once the beans are cold, drain and set aside.
6. To prepare the cucumbers, wash well and remove the ends. With a vegetable peeler, peel the skin on one side until you reach the middle seed section; turn the cucumber in your hand and repeat on another side. Do this until all sides are peeled. You will be left with the centre of seeds and fine ribbons of cucumber.
7. Bring the chicken out of the fridge 15 minutes before cooking. Line a baking tray with non-stick baking paper or alfoil. Arrange the chicken pieces on the tray in a single layer. Roast in the oven for 15 -20 minutes or until cooked through.
8. To prepare the salad, place the salad leaves on a large platter and top with the sliced cucumbers, beans, half of the mint and coriander leaves.
9. Top the salad with the cooked tandoori chicken. I typically serve the chicken while still warm, but you can let it cool and serve cold.
10. Gently top with dollops of the yoghurt dressing.
11. Finish the salad with the rest of the mint and coriander leaves and cashew nuts.