Tandoori Chicken and Fusion Salad

Juicy & Tasty Dish!

Ingredient for 2 persons
   Tandoori marinated sauce
2 chicken leg quarters
100 ml of kesam* or natural yogurt
1 pack of tandoori spice powder (35 gram)
3 tbsp of butter
   Fusion Salad
Cool boiled sliced carrot, boiled broccoli, sliced zucchini, sliced cabbage, and sliced cucumber
(you can decide how much salad you would like to have)
2 tbsp of sweet chili sauce
2 tbsp of lime juice
2 tbsp of Kikkoman soy sauce
2 chopped dried chili
1 tsp of black pepper
0.5 tsp of garlic powder
0.5 tsp of cumin (optional, it helps to get more aroma)

How to make

1. To marinate the chicken, mix all ingredients and marinate the chicken for 2-3 hours
2. When marinating is ready to use, preheat the oven on 225 C.
3. Bake the chicken for 30-40 minutes. The juicy sauce will remain in the baking tray which you can add a little water in to get extra sauce when serving on the cooked rice.
4. For salad dressing, mix all ingredients and adjust which favour you prefer.
5. Pour the dressing into the salad and gently mix.

* In Norway, kesam is a kind of fresh cheese with rich taste, which is suitable for dips, dressings, cold sauces, pastries and dessert. It can be a good substitute for sour cream. However, Kesam cannot use with the boiling process, but can be used in hot dishes to the oven.