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Tandoori Chicken with Cumin Seed & Chickpea Salad

Give amazing flavor to basic chicken breasts with an easy yogurt marinade. Paired with this crunchy salad, it's a perfect way to satisfy your urge for Indian take-out. Freeze marinated chicken breasts in individual baggies for another busy night!
Course: Main Dish
Cuisine: American, Indian


Tandoori Chicken

  • Tandoori Chicken
  • 1 tbsp kosher salt
  • 1 tbsp lemon juice
  • 2 tsp cumin
  • 2 tsp curry powder
  • 2 tsp garlic powder
  • 1 tsp ginger
  • 1 tbsp extra virgin olive oil
  • 4 boneless skinless chicken breasts
  • Cooking spray
  • 1/2 tsp extra virgin olive oil

Cumin Seed & Chickpea Salad

  • 1/2 cup halved grape tomatoes
  • 2 tsp chopped fresh mint
  • 1 tsp cumin seed
  • 1/2 tsp kosher salt
  • 2 tsp lemon juice
  • 1 tbsp minced shallot ~1/2 large shallot
  • 1/2 cup chickpeas rinsed and drained
  • 1/2 seedless cucumber quartered lengthwise, diced (~ 1 cup)
  • 1 tsp cumin seed
  • 1/2 tsp extra virgin olive oil
  • 1/2 tsp kosher salt


  • Preheat oven to 400. Line a cookie sheet with foil and spray with cooking spray. Whisk together yogurt, salt, spices, and olive oil.  Pour over chicken breasts and toss to coat. Marinate at room temperature for 15 minutes. (Refrigerate or freeze any breasts you’re not cooking now.) Place chicken breast on sheet and roast for 20-25 minutes or until juices run clear. 
  • If you’re cooking the breasts from frozen, roast for 50 minutes. 

Cumin Seed and Chickpea Salad

  • Toss together all ingredients and serve.  Can be made the night before to save time.

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