Tandoori Chicken Salad for a King

Sometimes we crave nostalgia. Time was, the Yorkville lunch spot was the Studio Cafe at the old Four Seasons Hotel, Toronto location. One day while filming the series Twice in a Lifetime, my father, Al Waxman, on a one hour lunch break, arrived to meet my mother, DINE publisher, Sara Waxman, and I for lunch in full-make up. He pre-ordered Lynn Crawford‘s “Tandoori Chicken Salad.” This was his favourite dish on the menu. It arrived just in time, and as always, hit the spot!

Tandoori Chicken Marinade
Recipe Prepared by Executive Chef Lynn Crawford, Four Seasons Hotel, Toronto

4 boneless, skinless chicken breasts

FOR THE MARINADE:

330gm plain yogurt
100gm ginger paste
100gm garlic paste
100ml vegetable oil
3tbsp Garam Masala powder
2 tsp red chilli powder
2 tsp Kosher salt
2 drops of red food coloring
juice of 3 lemons

See Also
Matsuzaka beef
Wagyu Beef at Home

METHOD:

Combine all ingredients in a mixing bowl and marinate chicken breasts overnight (recommended.) Grill chicken over medium-high heat, or bake in a 400°F oven, until internal temperature reaches 170°F.

Add to salad and enjoy!

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