Yogurt Chicken With Carrot Salad

• 1/2 cup plain yogurt
• 2 tbsp cumin seeds
• 2 tsp paprika
• 1 tbsp chopped ginger
• 2 cloves garlic, crushed
• 1/2 tsp red pepper flakes
• 1 lb boneless skinless chicken breasts, cut into thin strips
• None None FOR THE CARROT SALAD
• 2 None carrots, peeled and cut into matchsticks
• 3 None green onions, sliced diagonally
• 1/2 cup cilantro leaves
• 2 tbsp olive oil
• 1 tbsp cider vinegar
• 1 clove small garlic, crushed

1. For the chicken, combine all the ingredients except chicken in food processor. Process until smooth. Season to taste.
2. Place chicken in a shallow dish. Add yogurt mixture; turn to coat. Cover and refrigerate for at least 1 hour.
3. For the salad, combine carrot, onion and cilantro in a large bowl. Whisk oil, vinegar and garlic in a small bowl. Season to taste. Drizzle over salad just before serving.
4. Heat a grill pan on medium-high heat or preheat the grill to medium. Brush with a little oil. Cook chicken for 2-3 mins each side, until just cooked through. Serve with salad.

plain yogurt, cumin seeds, paprika, ginger, garlic, red pepper, chicken breasts, carrot salad, carrots, green onions, cilantro, olive oil, vinegar, garlic

Taken from recipes-plus.com/api/v2.0/recipes/34922 (may not work)