Tandoori Chicken with Mint Chutney and Salad

Introduction:

Tandoori Chicken is a popular Indian dish known for its marinated and grilled chicken with a vibrant red hue. It's flavorful, juicy, and often served with a refreshing mint chutney and a side salad. Tandoori Chicken with Mint Chutney and Salad makes for a balanced and satisfying lunch that's rich in flavors and textures.

Recipe: Tandoori Chicken with Mint Chutney and Salad

Ingredients: For Tandoori Chicken:

• Chicken Pieces (4-6 pieces, such as drumsticks or thighs)
• Yogurt (1/2 cup)
• Ginger-Garlic Paste (2 tablespoons)
• Red Chili Powder (1 teaspoon)
• Turmeric Powder (1/2 teaspoon)
• Garam Masala Powder (1/2 teaspoon)
• Cumin Powder (1/2 teaspoon)
• Coriander Powder (1/2 teaspoon)
• Lemon Juice (2 tablespoons)
• Red Food Coloring (optional, for color)
• Salt (to taste)
• Cooking Oil (2 tablespoons)

For Mint Chutney:

• Fresh Mint Leaves (1 cup, washed and chopped)
• Fresh Coriander Leaves (1/2 cup, washed and chopped)
• Green Chilies (2-3, chopped)
• Ginger (1/2-inch piece, chopped)
• Yogurt (1/4 cup)
• Cumin Powder (1/2 teaspoon)
• Salt (to taste)
• Lemon Juice (1 tablespoon)

For Salad:

• Lettuce (a handful, torn)
• Cucumber (1/2, sliced)
• Tomatoes (1-2, chopped)
• Onion (1 small, thinly sliced)
• Lemon Juice (1 tablespoon)
• Salt and Pepper (to taste)

Instructions:

For Tandoori Chicken:

1. Prepare the Marinade:

   • In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, lemon juice, red food coloring (if using), and salt.
     
     
     

2. Marinate the Chicken:

   • Make deep cuts on the chicken pieces to allow the marinade to penetrate.
   • Coat the chicken with the marinade and let it marinate for at least 2 hours, preferably overnight.

3. Grill the Chicken:

   • Preheat the grill or oven to medium-high heat.
   • Place the marinated chicken on the grill or on a baking sheet.
   • Cook the chicken until it's cooked through and has a charred exterior. Baste with oil or ghee while grilling.

For Mint Chutney:

1. Blend Ingredients:
   • In a blender, combine mint leaves, coriander leaves, green chilies, ginger, yogurt, cumin powder, salt, and lemon juice.
   • Blend until you get a smooth chutney consistency. Add a little water if needed.

For Salad:

1. Prepare the Salad:

   • In a bowl, combine torn lettuce, sliced cucumber, chopped tomatoes, and thinly sliced onions.

2. Season and Dress:

   • Sprinkle lemon juice, salt, and pepper over the salad.
   • Toss the salad gently to combine the flavors.

Serve:

• Serve the hot and grilled Tandoori Chicken with a side of fresh Mint Chutney and a refreshing Salad.
• The combination of the succulent chicken, zesty mint chutney, and crisp salad creates a balanced and satisfying lunch.

Conclusion: Tandoori Chicken with Mint Chutney and Salad is a delightful lunch option that brings together the bold flavors of marinated grilled chicken, the cooling freshness of mint chutney, and the crunchiness of a salad. This dish reflects the diversity and richness of Indian cuisine by blending aromatic spices, vibrant colors, and a variety of textures into a harmonious and flavorful meal.