INGREDIENTS
For Tandoori Shrimp or Chicken:
4 lbs Monsoon Kitchens® (MK) Tandoori Marinade
12 lbs boneless, skinless chicken breast or peeled shrimp
For Salad:
romaine lettuce
julienne strips of red and yellow bell pepper
fruits (orange wedges or mango slices)
cooked tandoori shrimp or chicken strips
cilantro leaves
For Dressing:
2 lbs Monsoon Kitchens® (MK) Tamarind Chutney
1 cup vegetable oil
1/2 cup lime or lemon juice
DIRECTIONS
- Marinate chicken or shrimp in Monsoon Kitchens Tandoori Marinade for 4-6 hours.
- Either bake at 350º F or sauté marinated shrimp or chicken in oil until cooked.
- Cut strips of tandoori chicken for the salad and set aside. Use shrimp as whole.
- Whisk Monsoon Kitchens Tandoori Marinade with vegetable oil and lime juice to make dressing and set aside.
- Chop lettuce for salad.
- Toss ingredients for salad except cilantro leaves with chutney dressing as needed.
- Plate the salad and serve tandoori chicken or shrimp on top of salad.
- Garnish with cilantro leaves.