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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

Drizzle the salad with a bit more lemon juice, season with black pepper, and gently toss to combine all the ingredients.

Step 7

Serve the Calcutta Chicken and Rice Salad at room temperature or chilled. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1944.7g)

Amount per serving	% Daily Value*
Calories	1162.3

Total Fat 43.9g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 221.1mg	0%
Sodium 3394.1mg	0%
Total Carbohydrate 105.7g	0%
Dietary Fiber 10.8g	0%
Total Sugars 32.8g
Protein 95.2g	0%

Vitamin D 117.6IU	0%
Calcium 734.6mg	0%
Iron 12.9mg	0%
Potassium 2901.2mg	0%

*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.

Source of Calories

Fat: 33.0%

Protein: 31.8%

Carbs: 35.3%