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Ingredients

• 1 cup firm cubed tofu (I use Nasoya)
• 3-4 tbsp tandoori masala (recipe BELOW or store-bought)
• 1 tbsp cayenne pepper (or to taste)
• 2 tbsp lemon juice (freshly squeezed)- plus extra for cooking
• 1 tsp salt
• coarse black pepper- few grinds
• 3 cloves garlic- crushed and minced
• 1-2 tbsp freshly grated ginger
• 3-4 dried cayenne chilies- cut in half
• 1/2 white onion- sliced in rainbows
• 1/2 green bell pepper- thinly sliced (almost julienned)
• 3/4 cup yellow cherry tomatoes- cut in half
• good handful of cilantro- washed and finely chopped
• PAM (original)/ 1 tbsp olive oil
• romaine lettuce leaves (for garnishing)
• chat masala (for garnishing, optional)
• Tandoori Masala:
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tbsp fenugreek (methi) powder
• 1 tbsp chili powder
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp cinnamon
• 1 tsp ginger powder
• 1 tsp black pepper
• 1 tsp nutmeg (freshly grated preferably)
• 1/2 tsp clove powder

Description

When I Used To Be A Chickatarian (which I Admit Wasn’t Too Long Ago), I Used To Eat A Tandoori Chicken Salad Appetizer At An Indian Restaurant- Moghul- That My Family Frequents. I Really Liked That The Chef Combined Grilled, Tandoori Chicken With Cool T

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