Curried Chicken Salad with Spiced Chickpeas and Raita
Curried Chicken Salad with Spiced Chickpeas and Raita is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes.
Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes.
Transfer to a bowl and stir in yogurt, cilantro, and chicken.
Cool to room temperature.
Heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute.
Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes.
Cool to room temperature.
Stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.