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Tandoori chicken salad with sultanas

1 chicken filet

For the marinade:

4 soup spoons yogurt

1 tea spoon sweet chili paste

½ tea spoon mustard oil

1 tea spoon lemon juice

1 soup spoon mixed spices (Tandoori, gara massala, chat massala, fenugreek seeds)

2 soup spoons fresh cream

Salt and pepper

For salad:

Assorted salad leafs (lettuce, fresh coriander, spring onion)

Carrot sticks

1 soup spoon sultanas soak in cold water

Roasted Casio nuts

1 soup spoon mustard oil

2 soup spoons olive oil

1 soup spoon lemon juice

Salt, pepper


In a bowl mixed all the ingredients for marinate.

Marinate the fillet over a night in fridge.

Next day remove from marinate but keep some on the meat.

Cook the fillet in not stick pan in preheated oven for 15-20 degrees.

Same time prepare the salad.

Mixed also the two oils with lemon juice and season with salt and pepper.

Toss salad with dressing and share in salad plates.

Cut the filet in sticks, topped on salad, add the sultanas, Casio nuts and carrots and serve.


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