Please avail 10% off on all purchases of "Pack of 2" items   

Indian / Fusion

Chicken Tikka Salad

By Chef Nehal Karkera

Juicy oven-cooked chicken tikka served over a fresh salad of
lettuce, onions, and tomatoes, finished with olive oil, lemon juice, and simple
seasoning for a light yet flavorful meal.

Prep Time

45 min

SERVES

2–3 people

Cuisine

Indian / Fusion

Ingredients

For the Chicken Tikka
● 500 g boneless chicken, cut into medium pieces
● 3 tbsp hung curd
● 1 tbsp ginger garlic paste
● 1 tsp Kashmiri chilli powder
● 1/2 tsp turmeric powder
● 1 tsp coriander powder
● 1/2 tsp cumin powder
● 1 tsp garam masala
● 1 tsp kasuri methi powder
● 2 tbsp fresh coriander, finely chopped
● 1 tsp salt
● 1 tbsp lemon juice
● 1 tbsp oil

For the Salad
● Lettuce, torn into pieces
● 1 onion, sliced
● 1 tomato, chopped
● 1 tbsp olive oil
● Salt, to taste
● Black pepper, to taste
● Lemon juice, to taste

Method

  1. In a bowl, combine hung curd, ginger garlic paste, Kashmiri chilli powder, turmeric, corianderpowder, cumin powder, garam masala, kasuri methi powder, chopped coriander, salt, lemon juice, and oil. Mix well to make the tikkamarinade.
  2. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes.
  3. Portion the marinated chicken into 3–4 pieces each onto gold foil sheets and roll tightly into logs.
  4. Place the rolls onto an oven tray lined with grease-proof paper.
  5. Par-cook the chicken at 150°C for 10 minutes.
  6. When ready to serve, open the foil rolls and place the chicken pieces back onto a grease-proofpaper-lined tray.
  7. Cook again at 180°C for around 5 minutes or until fully cooked with slight charring.
  8. In a bowl, combine tornlettuce, onions, and tomatoes. Dress with olive oil, salt, pepper, and lemon juice.
  9. Plate the fresh salad and top it with the hot chicken tikka pieces.
  10. Serve immediately.