Best 5 Grilled Chicken Salad With Indian Spices Murgh Chaat Recipes

Tantalize your taste buds with a culinary journey to India with our Grilled Chicken Salad with Indian Spices (Murgh Chaat). This vibrant dish is a harmonious blend of grilled chicken, crisp lettuce, juicy tomatoes, refreshing cucumbers, crunchy red onions, and a symphony of Indian spices that will transport you to the bustling streets of Delhi. But that's not all; this article also offers a diverse collection of other delectable recipes that showcase the rich tapestry of Indian cuisine. From the creamy and comforting Dal Makhani to the tangy and aromatic Tamarind Rice, each recipe is a testament to the culinary artistry of India. Get ready to embark on a flavor-filled adventure with our carefully curated selection of recipes that promise to make your taste buds dance.

Check out the recipes below so you can choose the best recipe for yourself!

INDIAN-STYLE GRILLED CHICKEN SALAD

Indian-Style Grilled Chicken Salad image

Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. You can find the tandoori spice at any Indian store or possibly a local grocery store.

Provided by Aisha

Categories Salad

Time 55m

Yield 4

Number Of Ingredients 20

Ingredients

2 teaspoons hot pepper sauce
2 tablespoons chili powder
½ teaspoon ground coriander
3 ½ tablespoons tandoori paste
½ teaspoon ground oregano
1 dash balsamic vinegar
1 teaspoon lemon juice
5 tablespoons olive oil
4 skinless, boneless chicken breast halves
½ cup lemon juice
2 tablespoons balsamic vinegar
2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
4 cups chopped lettuce
2 ripe tomatoes, chopped
1 onion, thinly sliced
¾ cup sliced radishes
1 cup thinly sliced carrots
½ cup chopped green bell pepper

Steps:

Preheat an outdoor grill for high heat and lightly oil grate.
Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.

Nutrition Facts : Calories 392.1 calories, Carbohydrate 24.6 g, Cholesterol 67.2 mg, Fat 21.2 g, Fiber 6.1 g, Protein 28.3 g, SaturatedFat 3.4 g, Sodium 1500.7 mg, Sugar 12.5 g

BHATTI DA MURGH (INDIAN GRILLED CHICKEN WITH WHOLE SPICES)

Bhatti da Murgh (Indian Grilled Chicken With Whole Spices) image

Adapted from the chef Chintan Pandya of Adda Indian Canteen in Long Island City, Queens, this fiery, aromatic recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting. The ground spices imbue the meat with flavor while the whole spices add pungency and a wonderful crunch. At Adda, Mr. Pandya cooks these in a tandoor. But you can roast them in your oven, or cook them on the grill using indirect heat and a baking sheet. In either case, brushing the sizzling chicken skin with plenty of melted butter is the key to its rich taste and burnished crispness.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

6 whole, bone-in chicken legs (drumsticks with thighs attached, about 4 1/2 pounds)
2 tablespoons finely grated garlic (about 6 large cloves)
2 tablespoons finely grated fresh ginger
1 tablespoon white vinegar
1 1/2 teaspoons ground cayenne, or to taste
1 1/2 teaspoons garam masala
2 teaspoons fine sea salt
1/2 cup plain whole milk yogurt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground clove
1/2 teaspoon ground mace
1/2 teaspoon ground anise or fennel seeds
1/2 teaspoon ground black cardamom (optional)
1/2 teaspoon ground green cardamom
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 1/2 teaspoons red-pepper flakes
3 to 4 tablespoons melted salted butter, as needed for basting
Lime wedges, for serving

Steps:

Pop the joint on each leg: Grasp a drumstick in one hand and a thigh in the other, and bend the joint back until you hear a crack. This helps the leg cook more evenly.
Using a small knife, make a slash in the meaty part of each drumstick and thigh twice or three times, going all the way to the bone.
In a large bowl, stir together garlic, ginger, vinegar, cayenne, garam masala and salt. Keep half the mixture in the bowl and set aside; rub remaining mixture all over chicken, getting underneath the skin. Refrigerate for at least 20 minutes (or up to 2 hours) while you prepare the yogurt marinade.
Stir yogurt into the large bowl with ginger-garlic mixture, then stir in black pepper, clove, mace, anise, black cardamom (if using) and green cardamom. Transfer spice-rubbed chicken to yogurt mixture, tossing gently to coat.
Cover and refrigerate chicken for at least 6 hours, and preferably overnight.
When ready to cook, prepare the grill for indirect heat. (If using a charcoal grill, mound coals to one side, allowing for an area of indirect heat. If using a gas grill, turn on only a few of the burners and leave the rest off.) Or heat oven to 450 degrees.
Using a mortar and pestle, the flat side of a knife or a spice grinder for a very brief time, crack the cumin, coriander and red-pepper flakes but do not grind; you want a coarse texture here. Sprinkle spice mix onto chicken to coat each piece.
Place a rimmed baking sheet on the unlit side of the grill or in the oven and let heat for 15 minutes. Carefully place chicken on the hot baking sheet and drizzle each piece with a little melted butter. Cover grill, if grilling. Let chicken cook for 25 to 35 minutes, drizzling with melted butter two or three times. The chicken is done when the skin is dark brown and the juices run clear when pricked with a knife.
If you are grilling, you can sear the chicken over direct heat for 1 to 2 minutes per side just before serving to char the skin, but this is optional. Serve chicken on a platter, with lime wedges on the side.

SPICY INDIAN GRILLED CHICKEN

Spicy Indian Grilled Chicken image

Make and share this Spicy Indian Grilled Chicken recipe from Food.com.

Provided by Comedie

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon black pepper, coarse grind
1 tablespoon paprika
1/2 teaspoon cayenne pepper or 1/2 teaspoon chipotle pepper
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons oregano
1 1/4 teaspoons salt
1 garlic clove, minced
3 tablespoons vegetable oil
2 tablespoons lemon juice
2 tablespoons plain yogurt
3 -4 lbs chicken pieces

Steps:

Combine all marinade ingredients well.
Coat chicken pieces in marinade paste.
Marinate from 1 hour, or up to overnight in the refrigerator.
Grill over medium coals until browned, about 15 minutes each side.

GRILLED CHICKEN SALAD

Grilled Chicken Salad image

A few years back, I was looking for a simple yet delicious salad for a picnic for my boyfriend and myself. Now that guy is my husband, and we still enjoy going on picnics and dining on this grilled chicken salad. It's perfect as a meal or side. -Juli Stewart, Coppell, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 package (16 ounces) elbow macaroni, ziti or spiral pasta
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons lemon juice
2-1/2 cups sliced celery
1 medium red onion, chopped
1 medium sweet red pepper, chopped
1/4 cup minced fresh dill or 5 teaspoons dill weed
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
2 tablespoons Dijion mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
Leaf lettuce
Snipped fresh dill, optional

Steps:

Cook pasta according to package directions. Grill chicken, uncovered, over medium heat until juices run clear, 5-8 minutes on each side. Remove from grill to a rimmed platter. Sprinkle with lemon juice; let stand 10 minutes. Drain pasta; rinse with cold water., Remove chicken from platter to a cutting board and cut into strips; pour juices into a large bowl. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Gradually whisk in oil. Add pasta, celery, onion, red pepper and dill; toss to coat. Arrange pasta over lettuce-lined plates. Top with chicken. If desired, sprinkle with dill.

Nutrition Facts : Calories 689 calories, Fat 33g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 460mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.

GRILLED CHICKEN SALAD WITH INDIAN SPICES / MURGH CHAAT

Grilled Chicken Salad With Indian Spices / Murgh Chaat image

Number Of Ingredients 13

Ingredients

1 tomato, medium size, fresh and ripe
1/2 green bell pepper, medium sized, stemmed and seeded
1/4 red onion, medium sized
3 cups chicken, finely diced (1/4 inch) cold grilled
3/4 cup cilantro, chopped fresh
3 tablespoons vegetable oil
3 tablespoons lemon juice, fresh, or more to taste
1/2 teaspoon cumin, ground
1/2 teaspoon coriander, ground
1/2 teaspoon black pepper, freshly ground
2 teaspoons chaat masala or Quick Chaat Mix (recipe follows)
salt (optional)
lettuce, curly leaf, rinsed and spun dry, for serving

Steps:

1. Cut the tomato, bell pepper, and onion into 1/4-inch dice and place in a large bowl with the chicken. Combine the cilantro, oil, 3 tablespoons of the lemon juice, the cumin, coriander, pepper, and half the chaat masala in a small bowl and whisk to blend then pour the mixture over the salad. Toss well to mix and taste the seasoning, adding salt (if using) or lemon juice as necessary the salad should be highly seasoned.2. Spoon the salad onto plates lined with lettuce leaves, sprinkle the remaining chaat masala over each serving, and serve immediately.Serves 4

Nutrition Facts : Nutritional Facts Serves

Tips:

For the best flavor, use freshly ground spices. Pre-ground spices tend to lose their flavor over time, so it's worth the extra effort to grind your own.
Don't be afraid to experiment with different spices. There are many different Indian spices that can be used in this dish, so feel free to adjust the recipe to your own taste.
If you don't have a grill, you can cook the chicken in a skillet or in the oven. Just be sure to cook it until it is cooked through.
This salad is best served fresh, but it can be stored in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before serving.

Conclusion:

This grilled chicken salad with Indian spices is a delicious and healthy meal that is perfect for a summer cookout or picnic. The chicken is flavorful and juicy, and the salad is packed with fresh vegetables and herbs. This dish is sure to be a hit with your family and friends.