Salads
Cypriot Halloumi Salad
A fresh Cypriot salad with grilled halloumi, tomatoes, cucumber, onion, olive oil, lemon, and oregano.
Chicken
Tandoori Chicken Kachumber Salad
Tandoori chicken kachumber salad combines warmly spiced cooked chicken with a crisp tomato-cucumber-onion mixture. The yogurt marinade supplies the coating, while fresh lemon and coriander keep the salad bright. Hot chicken and cool vegetables should meet near serving.
v1.0
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Use plain yogurt and assess the strength of Kashmiri chilli. Cut salad vegetables evenly and drain excess tomato liquid. Keep the lemon for chicken seasoning separate from the salad’s measured lemon component.
Marinate under refrigeration, cook chicken to 74°C and rest briefly before slicing. Mix kachumber with clean equipment away from raw marinade. Dress vegetables near serving so cucumber retains its crunch.
A wet salad often sat too long after salting. Blackened marinade can come from excessive direct heat or thick coating. If chicken is dry, do not soak it in raw leftover marinade.
About This Recipe
Tandoori chicken kachumber salad combines warmly spiced cooked chicken with a crisp tomato-cucumber-onion mixture. The yogurt marinade supplies the coating, while fresh lemon and coriander keep the salad bright. Hot chicken and cool vegetables should meet near serving.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Mixing bowl
- ✓ Roasting tray
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Marinate: Mix yogurt, first lemon measure, garlic, ginger, chilli, garam masala, cumin, coriander and salt; coat chicken for 4–12 hours.
- Grill the chicken: Cook on a very hot grill or under a hot broiler until charred at the edges and the centre reaches 75°C.
- Rest and slice: Rest for 6 minutes before slicing into bite-size pieces.
- Make kachumber: Combine tomato, cucumber, red onion, coriander and the second lemon measure; season immediately before service.
- Assemble: Spread kachumber on a platter, add warm tandoori chicken and spoon over any clean resting juices.
Chef Notes & Tips
Salt kachumber only at service; early salting draws water from cucumber and tomato. Allow at least 4 hours of refrigerated marinating in addition to preparation and cooking.
Ingredient choices: Use plain yogurt and assess the strength of Kashmiri chilli. Cut salad vegetables evenly and drain excess tomato liquid. Keep the lemon for chicken seasoning separate from the salad’s measured lemon component.
Cooking control: Marinate under refrigeration, cook chicken to 74°C and rest briefly before slicing. Mix kachumber with clean equipment away from raw marinade. Dress vegetables near serving so cucumber retains its crunch.
If something goes wrong: A wet salad often sat too long after salting. Blackened marinade can come from excessive direct heat or thick coating. If chicken is dry, do not soak it in raw leftover marinade.
Ingredient Substitutions
- ↔ Chicken thigh → chicken breast
- ↔ Kashmiri chilli → paprika plus cayenne
- ↔ Dairy yogurt → thick unsweetened soy yogurt
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Arrange sliced chicken over or beside the kachumber and finish with coriander. Add flatbread separately if a larger meal is wanted.
Storage
Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.
Discover More
Related Recipes
Salads
Botanical
Vegan Tabbouleh with Pomegranate
This tabbouleh is herb-led, with finely chopped parsley and mint around a modest amount of bulgur. Tomato, cucumber and pomegranate bring juiciness and small…
Botanical
Vegan Asian Sesame Noodle Salad
Sesame noodle salad combines cool noodles with crisp vegetables, cooked edamame and a ginger-sesame dressing. The strands should separate easily and carry a light,…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.