Rating: 3.5 stars
44 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 16
  • 2 star values: 7
  • 1 star values: 2

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Credit: Christopher Baker

Recipe Summary

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the chopped onion and the garlic with the garam masala, ½ cup of the yogurt, ¼ cup of the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Transfer to a medium bowl, add the chicken, and turn to coat. Let marinate in the refrigerator for at least 1 hour and up to 1 day.

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  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Shake the excess marinade off the chicken. Cook the chicken until browned and cooked through, 6 to 7 minutes per side. Let rest for 5 minutes before slicing.

  • Meanwhile, in a large bowl, whisk together the remaining ¼ cup of yogurt, 2 tablespoons of vinegar, and 1 tablespoon of oil with 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon pepper. Add the lettuce, chickpeas, and sliced onion and toss to combine. Top with the chicken, apricots, and plum.

Nutrition Facts

333 calories; fat 12g; saturated fat 2g; cholesterol 65mg; sodium 693mg; protein 32g; carbohydrates 25g; sugars 10g; fiber 7g; iron 3mg; calcium 136mg.
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