Spiced Tandoori Chicken Salad Recipe

Name: Spiced Tandoori Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 pc (approx. 250g-500g) Lettuce Iceberg; 1Bunch Pudina; 100 g Coriander Leaves; 500 g Chicken Whole; - Tandoori Seasoning 50g; 20 g Turmeric Powder; 100 g Jeera Powder; - Coriander Powder; 250 ml Lemon Juice Concentrate; - Red Chilli Powder; 100 g Salt; 200 g Dahi; 250 g Cucumber; 500 g Tomato - Hybrid; 1 l Refined Soyabean Oil

Indian cuisine · 450 calories

About this recipe

Spiced Tandoori Chicken Salad is a vibrant, flavor-packed dish that combines the richness of Indian spices with the freshness of a crisp salad. Perfect for meat lovers and spice enthusiasts, this salad features tender, marinated chicken grilled to perfection and served atop a bed of crunchy vegetables. It's a quick yet impressive meal, ideal for a busy professional looking for a high-protein, budget-friendly option that feels indulgent yet light. The smoky tandoori flavors are balanced by a cooling yogurt dressing, making it a delightful fusion of street-style charm and gourmet appeal. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

1 pc (approx. 250g-500g) Lettuce Iceberg
1Bunch Pudina
100 g Coriander Leaves
500 g Chicken Whole
- Tandoori Seasoning 50g
20 g Turmeric Powder
100 g Jeera Powder
- Coriander Powder
250 ml Lemon Juice Concentrate
- Red Chilli Powder
100 g Salt
200 g Dahi
250 g Cucumber
500 g Tomato - Hybrid
1 l Refined Soyabean Oil

Instructions

1. In a mixing bowl, combine yogurt, tandoori masala, red chili powder, turmeric powder, cumin powder, coriander powder, lemon juice, mustard oil, and a pinch of salt to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
3. Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes on each side until fully cooked and slightly charred. Remove from heat and let it rest for 5 minutes before slicing into strips.
4. Prepare the salad base by tossing the cucumber, tomato, shredded lettuce, mint leaves, and coriander leaves in a large bowl.
5. Arrange the grilled chicken strips on top of the salad base. Drizzle with any remaining yogurt marinade (optional) or a simple yogurt dressing if preferred.
6. Serve immediately, garnished with additional mint and coriander leaves if desired.