Tandoori Onion Salad Recipes

TANDOORI CHICKEN WITH MASHED CHICK PEAS AND PEPPER AND ONION SALAD

Steps:

• Preheat oven to 500 to 550 degrees F, as high as it goes. Cover a baking sheet with foil and set a baking rack on top if you have one - not necessary but use it if ya got it.
• Place yogurt in shallow dish and combine with ginger, 3 cloves grated garlic, chili powder, coriander, paprika, turmeric, cardamom, cumin and 2 tablespoons oil. Season the chicken with salt and pepper and coat in sauce. Arrange on baking sheet and roast 20 to 25 minutes until juices run clear.
• Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1 clove grated garlic. Pulse chop the chick peas in food processor then add to garlic oil and season with salt and pepper. Mash with chicken stock and tahini and reduce heat to low.
• Combine red onion, bell peppers, chopped hot peppers, to taste, 2 tablespoons hot pepper pickle juice, cilantro leaves, lime juice. Drizzle with extra-virgin olive oil and season with salt and pepper.
• Wedge the remaining lime, reserve.
• Warm and crisp pitas in hot oven last few minutes chicken is roasting.
• Serve chicken with lime wedges to squeeze over top. Serve mashed chick peas alongside. Top the chicken with pepper salad. Cut pitas in half and pass at table.

TANDOORI ONION SALAD

Steps:

• Thinly slice 3 red or sweet onions, sprinkle with 1 tablespoon kosher salt, and drain in a colander for 1 hour. Rinse and pat dry.
• Dissolve 2 tablespoons dark brown sugar into the juice of 1 lemon and a little hot water and mix with the onions.
• Add 3 thinly sliced tomatoes, 1 thinly sliced green pepper, 1 thinly sliced green or red chile, 1 tablespoon grated ginger, 2 tablespoons chopped cilantro, and salt to taste.

TANDOORI CHICKEN SALAD

Steps:

• For dressing:
• Whisk Sherry wine vinegar, Dijon mustard, ground cumin, and curry powder to blend in medium bowl. Add olive oil and whisk to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring dressing to room temperature and rewhisk before using.)
• For salad:
• Whisk yogurt, garam masala, and lemon juice in large bowl to blend. Add chicken breasts; toss to coat. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally.
• Prepare barbecue (medium heat). Grill chicken until juices run clear when pierced in thickest part, about 10 minutes per side. Place romaine and baby greens in large salad bowl. Add dressing and toss to coat. Divide salad among 4 plates. Top each with sliced red onion, 1 fresh mint sprig, raita, and grilled chicken. Serve with lime wedges.
• A spice mixture available at Indian markets and many supermarkets. To substitute, mix 1 1/2 teaspoons ground cumin with 1 1/2 teaspoons ground coriander, 1 teaspoon freshly ground pepper, 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, and 1/2 teaspoon cinnamon.

TANDOORI CHICKEN SALAD

Steps:

• Place chicken fillets on a plate and brush with paste; cover with plastic food wrap. Chill for 15 minutes.
• Heat a char grill or BBQ to high. Spray chicken and pumpkin with oil. Cook chicken and pumpkin on grill for 4 minutes each side until chicken is cooked through and pumpkin is tender. Transfer to a plate. Cover with foil; rest for 5 minutes. Thinly slice chicken.
• Meanwhile, combine sprouts, spinach and onion in a medium bowl. Whisk yogurt, juice, coriander, tahini, garlic and 1 tablespoon of water in a small jug until combined.
• Add chicken and pumpkin to salad mixture; season with salt. Toss to combine. Place salad on serving plates; drizzle with dressing. Serve at once.4.