INDIAN CHICKEN CHOPPED SALAD⬇️ - follow for more healthy Indian-inspired recipes! CHOP 🔪 Golden

INDIAN CHICKEN CHOPPED SALAD⬇️ - follow for more healthy Indian-inspired recipes! CHOP 🔪 Golden spiced chicken (recipe below) Green leaf lettuce Red radicchio Red cherry peppers Fava beans Red onion Cilantro Pickled jalapeños + garlic Artichokes Goat cheese Drizzle of yogurt + green chutney (recipe below) Squeeze of lime chop chop chop 🔪🥗 Fresh green chutney⬇️ 2 bunches of cilantro 1 handful mint 2 serranos (use 1 for less spice) 5 garlic cloves Handful of cashews 2 limes 1/2 tsp black pepper 1 tsp salt 1 tsp cumin powder 1. Blend and store in fridge 2-3 weeks Golden Spiced Chicken⬇️ Ingredients: 2 lb chicken thighs ½ cup yogurt 2 tbsp minced ginger, garlic, serrano Spices: 2 tsp salt 1½ tsp cumin powder 1½ tsp coriander powder 1 tsp turmeric 1½ tsp kashmiri red chili 1 tbsp tandoori spice 1. Mix all the ingredients (including the spices) to create the marinade. Add the chicken thighs and mix well. 2. Refrigerate and marinate for at least 1 hour. 3. Heat a pan on high and add ghee (measure with love). Once the pan is hot, sear the chicken for 8 minutes on one side (sear for 5 if you don’t want them blackened) 4. Flip the chicken, lower the heat to low, and cook for another 8 minutes until juicy and cooked through. #choppedsalad #chopped #indianfood #indianfoodblogger #indianrecipes #browntok #healthyrecipes #punjabitiktok

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Thank you🥰

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INDIAN CHICKEN CHOPPED SALAD⬇️ - follow for more healthy Indian-inspired recipes! CHOP 🔪 Golden spiced chicken (recipe below) Green leaf lettuce Red radicchio Red cherry peppers Fava beans Red onion Cilantro Pickled jalapeños + garlic Artichokes Goat cheese Drizzle of yogurt + green chutney (recipe below) Squeeze of lime chop chop chop 🔪🥗 Fresh green chutney⬇️ 2 bunches of cilantro 1 handful mint 2 serranos (use 1 for less spice) 5 garlic cloves Handful of cashews 2 limes 1/2 tsp black pepper 1 tsp salt 1 tsp cumin powder 1. Blend and store in fridge 2-3 weeks Golden Spiced Chicken⬇️ Ingredients: 2 lb chicken thighs ½ cup yogurt 2 tbsp minced ginger, garlic, serrano Spices: 2 tsp salt 1½ tsp cumin powder 1½ tsp coriander powder 1 tsp turmeric 1½ tsp kashmiri red chili 1 tbsp tandoori spice 1. Mix all the ingredients (including the spices) to create the marinade. Add the chicken thighs and mix well. 2. Refrigerate and marinate for at least 1 hour. 3. Heat a pan on high and add ghee (measure with love). Once the pan is hot, sear the chicken for 8 minutes on one side (sear for 5 if you don’t want them blackened) 4. Flip the chicken, lower the heat to low, and cook for another 8 minutes until juicy and cooked through.