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Tandoori chicken and cucumber rice salad
Tandoori chicken and cucumber rice salad
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Prep Time:
75 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Enjoy a flavorful tandoori chicken dish with refreshing cucumber rice salad, low in sodium and saturated fat.
Ingredients:
  • 6 Chicken Thigh fillets, cut into 3cm pieces
  • 24.80 gm tandoori paste
  • 20.00 ml natural yoghurt
  • 200g basmati rice
  • 1/2 tsp ground turmeric
  • 1 Lebanese cucumber, coarsely chopped
  • 1 red onion, thinly sliced
  • 200g cherry tomatoes, halved
  • 125.00 ml mint leaves
  • 62.50 ml coriander leaves
  • 40.00 gm mango chutney
  • 20.00 ml apple cider vinegar
  • 18.20 gm olive oil
Instructions:
  • Mix the chicken with the tandoori paste and yogurt in a medium bowl, then let it sit for 1 hour to enhance the flavors.
  • Prepare the rice according to the instructions on the package, adding turmeric for a vibrant color. Allow the rice to cool until it reaches room temperature.
  • Preheat a generously-sized non-stick frying pan over medium-high heat. Cook the chicken in two batches, turning occasionally, for about 3 minutes until beautifully golden and fully cooked. Let it cool completely before moving on.
  • Combine the mango chutney, vinegar, and oil in a small bowl and whisk together until well blended. Season with your favorite spices!
  • Combine the cucumber, onion, tomato, mint, and coriander with the rice. Layer the chicken on top and finish by drizzling the dressing before serving.

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