Tandoori-Style Chicken and Tomato Salad
Ingredients
- Ingredients
- 200 grams Basmati rice
- salt
- For the tomato salad
- 400 grams Cherry tomatoes
- 2 Tbsps mint
- olive oil (plus oil for the grill grates)
- 1 Tbsp lemon juice
- freshly ground peppers
- For the chicken
- 1 Tbsp ground paprika
- 1 tsp ground Cumin
- 1 tsp ground ground Cardamom
- 1 tsp freshly grated ginger
- 1 generous pinch ground allspice
- 120 grams Natural yogurt
- 1 chopped garlic clove
- 1 untreated Lime (juice and zest)
- 4 Chicken breasts (ready to cook, skinless, about 150 grams)
Preparation steps
Cook the rice in a saucepan with 400 ml (approximately 13 1/2 ounces) of boiling salted water until tender.
For the tomato salad: Rinse the tomatoes, pat dry, quarter and mix with the mint leaves. Season with 2 tablespoons oil, lemon juice, salt and pepper.
For the chicken: In a bowl, whisk together 2 tablespoons oil, the paprika, cumin, cardamom, ginger, allspice, yogurt, garlic, and lime juice. Season with salt and pepper. Rinse the chicken, pat dry and place in a dish large enough to hold the chicken in a single layer. Rub the mixture over the chicken and refrigerate at least 1 hour. Lift the chicken from the marinade and cook on grill or in a grill pan, turning the chicken over occasionally until cooked through and golden brown, 12-15 minutes.
Serve the chicken on rice with the tomato salad.
