Murgh Salaad

Name: Murgh Salaad
Prep time: 30 min
Total time: 30 min
Cuisine: Indian
Ingredients: 30 ml/2 Tbs Lemon juice; 20 g/2 Tbs Ginger; 1 Lemon; 2 Tomatoes (medium size); 90 ml/6 Tbs Groundnut Oil; 10 g/2 tsp Chaat Masala**; 3 g/½ tsp Mace and Green Cardamom powder; 3 g/½ tsp Mace and Green Cardamom powder; 45 ml/3 Tbs Lemon juice; 10 g/2 Tbs Coriander; 2 Green Chillies; 125 g/¾ cup Onions; 250 g/1 cup Tomatoes; 600 g/1⅓ lb Murgh Tandoori*

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

There is a common fallacy that Tandoori Chicken cannot be eaten cold. On the contrary, it is the basis for this magnificent salad.

Ingredients

600 g/1⅓ lb Murgh Tandoori*
250 g/1

Asia
India
Starter
Vegan
Gluten-free

Method

Preparation

THE CHICKEN: Debone and cut into ¾-inch dices. Refrigerate.

THE VEGETABLES: Wash and cut tomatoes into quarters, deseed and make ½-inch dices. Peel, wash and cut onions into ½-inch dices. Remove stems, wash, slit, deseed and chop green chillies. Clean, wash and chop coriander.

THE DRESSING: Mix lemon juice, mace and cardamom powd