Indian
Tandoori Chicken with Red Onion-Cilantro Lemon Salad
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
320Calories
38gProtein
15gFat
6gCarbs
2gSugar
1.5gFiber
620mgSodium
120mgChol
3gSat Fat
480mgPotassium
40mgCalcium
2mgIron
0.4mcgVitamin B12
15mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
dairy-free
high-protein
low-carb
Instructions
1
Preheat a grill, grill pan, or oven broiler to high heat.
2
If chicken is raw and already marinated in tandoori spice, thread onto skewers or lay flat on a tray; if pre-cooked, skip to reheating.
3
Brush chicken lightly with oil and grill/broil for 8-10 minutes per side (or until internal temp reaches 165°F/74°C and edges are charred).
4
While chicken cooks, thinly slice the red onion and toss with a squeeze of lemon juice and a pinch of salt to mellow the sharpness.
5
Roughly chop cilantro and mix into the onion salad.
6
Rest cooked chicken for 3-5 minutes, then slice or serve whole.
7
Plate the tandoori chicken topped with the onion-cilantro salad, finish with a generous squeeze of fresh lemon juice, and sprinkle with chaat masala if using.
8
Serve hot with extra lemon wedges on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 500 g500 g tandoori chicken (marinated)
- 11 medium, thinly sliced red onion
- 1/41/4 cup, chopped cilantro
- 11 whole lemon
- 1 tbsp1 tbsp cooking oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp chaat masala or ground cumin
