Name: Tandoori Chicken And Rajma Beans Salad recipe by Aish Das-Padihari at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: For Tandoori Chicken: 1/2 kg boneless and skinless chicken breasts; 3/4 Cup plain Greek yogurt; 2 tbsp Lemon juice; 1 tbsp Red chili powder; 2 tsp Ground cumin and coriander powder; 2 tbsp Ginger and garlic paste; 1 tsp Garam masala, 2 tsp red chili pepper, salt and pepper as per the taste; For the Salad: 2 cups of of boiled rajma beans; 2 Cucumbers (finely diced); 2 Cups diced tandoori chicken; 1/2 Cup chopped cilantro or parsley; Juice of a lemon; 2 tbsp Olive oil; 1-2 tsp Grounded cumin, salt and chili pepper to taste; 2 - 3 Chopped green chilies

ABOUT Tandoori Chicken And Rajma Beans Salad RECIPE

During summer, anything grilled is a staple dinner item in my family. My husband takes over the grill while nourishing a glass of scotch (or two) while we sit on our swing in the backyard and enjoy what he serves us along with the perfect California weather. Juicy and spicy chicken breasts straight out of the grill are something to die for. In fact, the chicken tastes better next day. Combine the grilled chicken with any kind of beans and season it well with some chilies, lemon juice and a bit of good quality olive oil and you got yourself an extremely delicious.

Ingredients Serving: 6

For Tandoori Chicken: 1/2 kg boneless and skinless chicken breasts
3/4 Cup plain Greek yogurt
2 tbsp Lemon juice
1 tbsp Red chili powder
2 tsp Ground cumin and coriander powder
2 tbsp Ginger and garlic paste
1 tsp Garam masala, 2 tsp red chili pepper, salt and pepper as per the taste
For the Salad: 2 cups of of boiled rajma beans
2 Cucumbers (finely diced)
2 Cups diced tandoori chicken
1/2 Cup chopped cilantro or parsley
Juice of a lemon
2 tbsp Olive oil
1-2 tsp Grounded cumin, salt and chili pepper to taste
2 - 3 Chopped green chilies

Instructions

For Tandoori Chicken: In a medium sized bowl, combine all the ingredients except chicken and mix them well.
Stir chicken into the yogurt mixture. Cover it with plastic wrap and marinate for more than 3 hours.
Grill the chicken either in the oven or in a skillet for 3 to 4 minutes each side, until chicken browns and is cooked through and brush marinade on them.
Assembling the salad: Mix the tandoori chicken with rajma beans and all other salad ingredients. Give it a good mix.
Squeeze some extra lemon juice if you prefer tangy. Serve it.

Similar Recipes