Name: Indian Boiled Chicken with Yogurt Cucumber Salad
Prep time: 14 min
Cook time: 14 min
Total time: 28 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500g chicken breast (cut into chunks); 1 large onion (sliced); 1 cup plain yogurt; 1 large cucumber (diced); 2 tablespoons oil

Indian Boiled Chicken with Yogurt Cucumber Salad

A light and healthy Indian-inspired dish combining tender boiled chicken with onions and a refreshing yogurt cucumber salad. This protein-rich meal is perfect for weight management and is ready in under 30 minutes.

28 min

Easy

4 servings

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Taste Profile

Sweet1/10

Salty3/10

Sour4/10

Umami5/10

Spicy1/10

🥄 Texture

The chicken is tender and moist from boiling, with a soft, slightly fibrous bite; patting dry and quick warming yields a delicate, non-crispy surface. The yogurt-cucumber salad provides a creamy, cooling contrast with crisp cucumber crunch and a smooth, slightly viscous mouthfeel.

👃 Aroma

A mild, clean cooked-chicken aroma with gently sweet notes of softened onion and a light savory warmth from the oil. The yogurt salad adds a fresh, tangy, slightly grassy scent from cucumber, making the overall aroma restrained and refreshing.

🍷 Pairs Well With

Chilled salted lassi (buttermilk) or iced green tea to complement the cooling yogurt and the mild savory chicken.

🥗 Side Dishes

Steamed basmati rice or warm whole-wheat chapati, simple dal (lentil soup) for extra protein, and a small Indian pickle or roasted spiced vegetables for contrast.

Instructions

Fill a pot with water and bring to boil. Add chicken chunks and sliced onion. Boil for 12-15 minutes until chicken is fully cooked and white inside. Remove chicken and let cool slightly.

While chicken cooks, prepare the yogurt cucumber salad. In a bowl, mix plain yogurt with diced cucumber. Add salt and pepper to taste. Stir well.

Once chicken is cooked, drain it completely and pat dry with a clean cloth to remove excess water.

Heat 2 tablespoons of oil in a pan on medium heat. Add the boiled chicken and cooked onions. Cook for 2-3 minutes, stirring gently to warm through without browning.

Serve the warm chicken with onions on a plate, and place the yogurt cucumber salad on the side. Eat together for a balanced, low-fat meal.