Tandoori Chicken, Mint Chutney and Laccha Onion Salad

Ingredients

• 1.5 cup Mint Leaves (Packed, tough stems removed)
• 1 cup Cilantro (Packed, including tender stems)
• 2 piece Green Chili (Adjust to spice preference)
• 1 inch Ginger (Peeled and roughly chopped)
• 2 tablespoon Roasted Chana Dal (Acts as a thickener)
• 2 tablespoon Lemon Juice (Freshly squeezed)
• 0.75 teaspoon Salt (Adjust to taste)
• 0.5 teaspoon Black Salt (Also known as Kala Namak)
• 0.5 teaspoon Sugar (Optional, to balance flavors)
• 3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)

Instructions

1. 1

   Prepare the Herbs (4 minutes)

   • Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
   • Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
   • For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
   • Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2. 2

   Combine Ingredients in Blender (1 minute)

   • Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3. 3

   Blend to a Smooth Paste (3 minutes)

   • Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
   • Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
   • If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.

Ingredients

• 2 medium Red Onion (thinly sliced into rings)
• 1 cup Ice Cubes (for soaking)
• 2 cup Water (cold, for soaking)
• 1.5 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Kashmiri Red Chili Powder (adjust to taste)
• 0.75 tsp Chaat Masala
• 0.25 tsp Salt (or to taste)
• 1 small Green Chili (optional, finely chopped)
• 2 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1. 1

   Prepare the Onions

   • Peel the red onions and slice them into very thin, uniform rings. A mandoline slicer works best for this.
   • Gently separate the slices into individual rings and place them in a medium-sized bowl.
2. 2

   Soak for Crispness

   • Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
   • Let the onions soak for 10-15 minutes. This crucial step removes their harsh pungency and makes them incredibly crisp.
   • Drain the onions completely in a colander. Pat them thoroughly dry with a clean kitchen towel or paper towels to remove all excess moisture.
3. 3

   Season and Toss

   • Transfer the dry onion rings to a clean mixing bowl.
   • Sprinkle over the Kashmiri red chili powder, chaat masala, and salt.
   • Drizzle with fresh lemon juice and add the optional finely chopped green chili.
   • Gently toss everything together with your hands or tongs until the onion rings are evenly coated with the spices.