Tandoori Flavoured Chicken and Indian Spiced Potato Salad!
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Ingredients
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2 chicken breasts
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1/4 tsp salt
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1 tbsp lemon juice
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1/3 c Greek yogurt
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3 garlic cloves, minced
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1" piece ginger, minced
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1/4 tsp cayenne pepper
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1 tsp garam masala
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1/2 tsp turmeric
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1 1/2 lb mini potatoes, washed and cut in half
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1 tsp salt
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1/4 c olive oil
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2 tbsp lime juice
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2 garlic cloves, minced
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1 tsp garam masala
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1/4 tsp each salt and cayenne pepper
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2 green onions, sliced
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1/4 c chopped cilantro
Tandoori Flavoured Chicken
Indian Spiced Potato Salad
Directions
Tandoori Flavoured Chicken
Cut 3 slits in each piece of chicken (not all the way through), rub both sides with salt. Place in a glass bowl or pan.
Combine the remaining ingredients, pour over chicken making sure to get some into the slits.
Refrigerate and let marinate 4-24 hours.
Remove and grill until cooked through, 165°.
Indian Spiced Potato Salad
Cover the potatoes with water and cook 10-15 minutes. Drain.
Whisk together the dressing, toss 1/2 with the potatoes and let cool.
Add onion and cilantro before serving.
Serve alongside the chicken (or slice the chicken and place on top). Drizzle with the remaining dressing.
Nicely spiced and flavourful. A different take on potato salad, great meal for a warm summer evening. We had a simple tomato salad on the side.