Yogurt Chicken With Carrot Salad - cooking recipe

Ingredients

1/2 cup plain yogurt
2 tbsp cumin seeds
2 tsp paprika
1 tbsp chopped ginger
2 cloves garlic, crushed
1/2 tsp red pepper flakes
1 lb boneless skinless chicken breasts, cut into thin strips
None None FOR THE CARROT SALAD
2 None carrots, peeled and cut into matchsticks
3 None green onions, sliced diagonally
1/2 cup cilantro leaves
2 tbsp olive oil
1 tbsp cider vinegar
1 clove small garlic, crushed

Preparation

For the chicken, combine all the ingredients except chicken in food processor. Process until smooth. Season to taste.
Place chicken in a shallow dish. Add yogurt mixture; turn to coat. Cover and refrigerate for at least 1 hour.
For the salad, combine carrot, onion and cilantro in a large bowl. Whisk oil, vinegar and garlic in a small bowl. Season to taste. Drizzle over salad just before serving.
Heat a grill pan on medium-high heat or preheat the grill to medium. Brush with a little oil. Cook chicken for 2-3 mins each side, until just cooked through. Serve with salad.