Spices
Tandoori Chicken Cutlets with Warm Lentil Salad
Succulent chicken thighs steeped in spiced yoghurt marinade and chargrilled over fire, served atop a warm French lentil, lemon, and fresh herb salad.
Preparation Method
Total Time 35 Mins-
01
In a wide ceramic dish, whisk Greek yoghurt, Herb & More tandoori spice rub, garlic, ginger, half the lemon juice, and sea salt. Coat chicken thighs generously, cover, and marinate for 8 to 12 hours in the refrigerator.
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02
Rinse lentils and simmer in unsalted water with a bay leaf for 20 minutes until tender with a pleasant toothsome bite. Drain thoroughly.
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03
Toss the warm lentils immediately with extra virgin olive oil, remaining lemon juice, Herb & More ground cumin, sea salt, shaved red onions, and cherry tomatoes.
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04
Preheat a cast-iron grill pan over high flame until smoking hot. Sear chicken thighs for 6 to 7 minutes on each side until charred on the edges and cooked through to 75°C internal temperature.
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05
Rest chicken on a cutting board for 5 minutes, then carve against the grain into thick cutlets.
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06
Spoon dressed warm lentils onto serving platters, top with chargrilled tandoori chicken, and scatter fresh coriander leaves over top.
Wholesale Supply & Bespoke Blending for Professional Chefs
Serving fine kitchens, luxury hotels, and industrial culinary producers. We supply single-origin botanical spices in 1kg to 25kg packaging, alongside custom bespoke formulation.
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