Tandoori Spiced Grilled Chicken With Minted Quinoa Recipe

About this recipe

A flavorful dish featuring tender tandoori spiced chicken paired with refreshing minted quinoa, perfect for a balanced lunch.

Ingredients

• 200G Tumisan Kari Ayam Paste For Chicken Curry, 200G
• 300 g Trs Ginger & Garlic Paste 300G
• - Trs Ginger Paste
• 100G Rajah Tandoori Masala 100G
• - PLJ Lemon Juice Original Sharp 500ml
• - Forest Whole Foods Organic White Quinoa
• 25G Natco Mint
• 1 Piece Cucumber 1Pc
• - Biona Organic Whole Cherry Tomatoes
• NaN Koko Plain Yogurt Alternative
• 1 L Olive Oil – Organic
• - Greenfields Black Peppercorns

Instructions

1. 1. Mix yogurt, garlic paste, ginger paste, tandoori masala, lemon juice, salt, and pepper in a bowl to prepare the marinade.
2. 2. Coat the chicken breasts thoroughly with the marinade and let them rest for at least 10 minutes.
3. 3. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
4. 4. Grill the marinated chicken breasts for 6-8 minutes per side until fully cooked and charred slightly.
5. 5. Rinse the quinoa under cold water and cook it in boiling salted water until tender, about 15 minutes.
6. 6. Drain the cooked quinoa and fluff it with a fork, then mix in chopped fresh mint leaves and olive oil.
7. 7. Slice the cucumber and cherry tomatoes into bite-sized pieces to prepare a refreshing side salad.
8. 8. Plate the grilled chicken alongside the minted quinoa and cucumber-tomato salad for serving.