Punjab x USA

Tandoori chicken Cobb salad

Name: Tandoori chicken Cobb salad
Total time: 45 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 2 boneless breasts chicken, boneless; 2/3 cup hung curd (greek yogurt); 2 tsp ginger garlic paste; 1 1/2 tsp kashmiri chilli powder; 1/4 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves); 5 tsp lemon juice; 2 tsp mustard oil; 2 egg; 2/3 cup boiled chickpeas, boiled; 2 tsp cooking oil (vegetable oil); 1/2 tsp chaat masala; 1 head chopped lettuce; 1 diced avocado; 1 large diced tomato; 30 g crumbled gorgonzola; 1/4 red onion finely chopped onion; a handful mint leaves; a handful coriander leaves (cilantro); 1 small green chilli; Salt, to taste

The Cobb salad, minus the bacon, plus a tandoori swagger and a mint chutney ranch.

45 minTime

58 gProtein each

mediumSpice

A diner salad in tandoori colours2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

715kcalsame

58 gproteinsame

13 gfibresame

45minutessame

Per serving, worked out from the ingredient table.

Ingredients

Chicken, boneless2 boneless breasts

Hung curd (greek yogurt)⅔ cup

Ginger garlic paste2 tsp

Kashmiri chilli powder1½ tsp

Garam masala¼ tsp

Kasuri methi (dried fenugreek leaves)1 tsp

Lemon juice5 tsp

Mustard oil2 tsp

Egg2

Chickpeas, boiled⅔ cup, boiled

Cooking oil (vegetable oil)2 tsp

Chaat masala½ tsp

Lettuce1 head, chopped

Avocado1, diced

Tomato1 large, diced

Gorgonzola30 g, crumbled

Onion¼ red onion, finely chopped

Mint leavesa handful

Coriander leaves (cilantro)a handful

Green chilli1 small

Saltto taste

Method

6 steps

1Mix 60 g hung curd with the ginger garlic paste, chilli, garam masala, kasuri methi, half the lemon, mustard oil and salt. Coat the chicken and marinate 20 minutes.
2Lower the eggs into boiling water and cook on medium high heat for 9 minutes. Cool in iced water, peel and quarter.
3Pat the chickpeas dry. Fry in the oil in a pan on medium high heat for 6 minutes until crisp, then toss with chaat masala.
4Heat a grill pan on medium high heat. Cook the chicken for 6 to 7 minutes a side until charred and no pink remains. Rest 5 minutes and slice.
5Blend the mint, coriander, green chilli and the rest of the lemon with the remaining hung curd, a pinch of salt and 2 tbsp water.
6Spread the lettuce on a platter. Arrange the chicken, egg, avocado, tomato, chickpeas, gorgonzola and onion in neat rows. Drizzle with dressing.

Serve it like this

Lay the toppings in bold stripes across a wide platter of lettuce, chicken in the centre row. Drizzle the dressing in a thin zigzag and serve the rest on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tandoori chicken Cobb salad

Make it your way

Ingredients

Method

Make it a meal