INDIAN SPICED POTATO AND CHICKEN SALAD RECIPE

Garam masala is a combination of spices that is widely used in Indian cooking. It can be bought in specially or Indian grocery stores. Recipes for garam masala will vary from region to region, so experiment to suit your taste. Try blending your own using 2 tbsp (25ml) cumin seed, 1 tbsp (15ml) each fennel, cardamom and coriander seed, 1/2 tsp (2ml) ground ginger and 1/4 (1ml) each ground cinnamon, nutmeg and cloves. Toast spices in a dry frying pan for a couple of minutes, cool, then finely grind in a spice grinder.

(for 4)

TANDOORI-STYLE CHICKEN

2 Boneless, skinless chicken breasts

Salt - 1/4 tsp (1ml)

Lemon juice - 1 tbsp (15ml)

Plain yogurt - 1/3 cup (75ml)

3 Cloves garlic crushed 

1 inch (2.5cm) piece peeled ginger, minced

1 Small red chili, finely minced or 1/4 tsp (1ml) cayenne pepper

Garam masala - 1 tsp (5ml)

Turmeric - 1/2 tsp (2ml)

POTATO SALAD

Unpeeled mini-potatoes - 1 1/2 lbs (750g)

Salt - 1 tsp (5ml)

Vegetable oil - 1/4 cup (50ml)

Lime or lemon juice - 2 tbsp (25ml)

2 Cloves garlic, minced

Garam masala - 1/2 to 1 tsp (2 to 5ml)

Salt - 1/4 tsp (1ml)

Cayenne pepper - 1/4 (1ml)

2 Green onions, thinly sliced diagonally

Coarsely chopped coriander - 1/4 cup (50ml)

1. Place chicken in a small dish. Make 3 slits in each breast, then rub both sides with salt and sprinkle with lemon juice. Whisk yogurt with garlic, ginger, chili, garam masala and turmeric. Pour over chicken and turn, to ensure it is well coated. Cover and refrigerate at least 4 hours or overnight.

2. Slice potatoes into 1/2 inch (1cm) thick slices or leave whole if tiny. Place in a large saucepan and cover with cold water. Add salt. Over medium-high heat, bring to the boil, partially covered. Cook until tender, about 10 to 15 minutes.

3. Meanwhile, whisk oil with lime juice, garlic, garam masala, salt and cayenne. Drain potatoes well, then place back in saucepan. Set over low heat, shaking pan back and forth until any water still on potatoes evaporates, about 20 seconds. Remove from heat and turn into a bowl. Toss with half dressing, stirring until well mixed. Set aside until cool.

4. Grease grill and preheat barbecue to medium-high. Remove chicken from marinade and place on grill. Barbecue about 5 minutes a side. Remove to a cutting board. Just before serving, toss potatoes with green onions and coriander. Taste and add additional garam masala and salt if needed. Slice chicken into strips. Spoon potatoes onto serving platter. Lay chicken strip over top, then drizzle with remaining dressing. Serve with lime or lemon wedges if you wish.