Calcutta Chicken and Rice Salad
Infused with the vibrant flavors of India, Calcutta Chicken and Rice Salad is a refreshing twist on a traditional chicken dish. This recipe combines aromatic basmati rice, tender turmeric-marinated chicken, and a medley of fresh vegetables like cucumber, tomato, and red onion. A blend of warm spices—including garam masala, cumin, and coriander—along with tangy yogurt and zesty lemon juice creates a perfectly balanced, flavor-packed salad. Topped with fresh cilantro and optional green chilies for a bit of heat, it’s a versatile dish that can be served chilled or at room temperature for a light, satisfying meal. Perfect for meal prep or a vibrant centerpiece for gatherings, this salad is a celebration of textures and bold flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 pieces Chicken breast
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Fresh garlic (minced)
- 1 cup Plain yogurt
- 2 tablespoons Lemon juice
- 1 small Red onion (thinly sliced)
- 1 cup Cucumber (diced)
- 1 cup Tomatoes (diced)
- 0.5 cup Fresh cilantro (chopped)
- 1 Green chilies (finely chopped, optional)
- 2 tablespoons Olive oil (or vegetable oil)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Water
Instructions
Rinse the basmati rice in cold water until the water runs clear. Cook the rice with 2 cups of water and 0.5 teaspoons of salt in a pot or rice cooker. Once done, fluff with a fork and let it cool to room temperature.
In a mixing bowl, combine the yogurt, turmeric powder, cumin seeds, coriander powder, garam masala, garlic, ginger, lemon juice, and a pinch of salt. Mix well to create a marinade.
Cut the chicken breasts into bite-sized pieces and toss them in the marinade. Cover and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
Heat the olive oil in a skillet over medium heat. Add the marinated chicken along with the marinade and cook for 6-8 minutes, stirring occasionally, until fully cooked and golden brown. Set aside to cool slightly.
In a large salad bowl, combine the cooked rice, chicken, sliced red onion, diced cucumber, diced tomatoes, chopped cilantro, and optional green chilies if you like some heat.
Drizzle the salad with a bit more lemon juice, season with black pepper, and gently toss to combine all the ingredients.
Serve the Calcutta Chicken and Rice Salad at room temperature or chilled. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 3394 mg | 148% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 32.8 g | ||
| Protein | 95.2 g | 190% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 735 mg | 57% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2901 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
