Chicken Tikka Salad
 
 
Recipe type: Salad
Cuisine: Indian
Serves: 3-4
Ingredients
for the chicken tikka marinade:
  • 1 breast (or thighs, boneless chopped into bite size pieces)
  • 3 tbsp strained yogurt
  • 1 tbsp cilantro
  • 1 tsp lemon juice
  • 1 tsp white vinegar
  • 1 tsp fresh ginger paste
  • 1 tsp fresh garlic paste
  • ½ tsp garam masala
  • 1 tsp mustard oil
  • salt and ground pepper to taste
  • 1 tsp green chillies, minced
  • 1.5 tbsp fried onion paste (recipe below)
  • 1 tsp roasted cumin powder
  • 2 tsp gram flour roasted
  • fried onion paste
  • butter, for basting
for the dressing:
  • 1 garlic clove, minced
  • 2 heaped tbsp greek yogurt
  • 1 tsp mint chutney
  • 1 tbsp olive oil
  • salt to taste
  • ground pepper
  • 1 tbsp lemon juice
  • 2 tsp water
For the salad
  • 4 celery sticks, chopped
  • 8-10 cherry tomatoes or 2-3 roma tomatoes, quartered
  • 1 tbsp fresh mint
  • 1 onion, quartered
  • 1 red bell pepper, chopped into chunk size pieces
  • lettuce or salad leaves of your choice
Instructions
  1. Take ½ small onion and slice into rings. Fry the onion rings in oil till brown in color. Pat the oil off with paper towel and churn with 1 tbsp yogurt to make a paste.
  2. In a bowl mix all the ingredients listed under the marinade, except for the chicken pieces. Check seasoning and if fine, add the chicken and coat it with the marinade. Let rest in refrigerator overnight.
  3. The next day, preheat oven to 400F. Thread the marinated chicken pieces with quartered onions, tomatoes and red peppers (You can also mix the veggies in any extra marinade)
  4. Roast in oven for 10 minutes.
  5. Remove skewers, baste with butter and bake another 5-10 minutes or until chicken is cooked.
  6. To give a smoky flavor to the chicken: If not making on the grill and baking in an oven, to give a smoky flavor to your chicken tikka, heat a piece of coal on top of your gas fire. Once hot and red, put in the dish which has your cooked chicken pieces. Take a spoon of ghee/clarified butter and pour on top of the hot coal. When you do that, the coal will release smoke. Immediately cover the dish with the a foil, locking in the smoke with the chicken pieces. This gives a lovely smoky flavor to the chicken. You could also use liquid smoke if you can find it.
  7. In a bowl mix the salad leaves and chopped celery and then chicken tikka pieces. Add the dressing and mix well. Serve immediately.
Recipe by The Novice Housewife at https://novicehousewife.com/2013/07/03/10570/