Chicken Tikka Salad Recipe

Ingredients

  • 1/3 cup Greek yogurt
  • salt to taste
  • ½ teaspoon pure red chile powder, or paprika, for color
  • 1 teaspoon ground cumin
  • ½ -inch piece fresh ginger, peeled and pounded into a paste
  • 2 garlic cloves, peeled and pounded into a paste
  • 1 tablespoon vegetable oil
  • + 18 more ingredients
    • 1 ½ teaspoon lemon juice, or to taste
    • ¾ teaspoon chaat masala
    • 2 good pinches dry fenugreek leaves, crushed in your hand
    • ¾ teaspoon garam masala
    • ½ teaspoon white wine vinegar
    • 1- 1 ½ tablespoon lemon juice
    • 1 very small garlic clove, peeled
    • 2 tablspoons pistachios, skinned if possible
    • 2 ½ tablespoons vegetable oil
    • salt to taste
    • ½ teaspoon freshly ground black pepper
    • 1 small pinch sugar
    • 1 tablespoon melted butter or vegetable oil
    • 6 ounces mixed salad leaves
    • small handful fresh mint leaves
    • 20 pistachios, skinned if possible
    • 8-10 cherry tomatoes, halved or quartered
    • small handful thin green beans, blanched for 2 minutes

1. Whiz together the ingredients for the marinade. Transfer to a non–metallic dish, add the chicken, cover with plastic wrap and leave to marinate in the fridge for as long as possible — this is your chance to get the flavors into the chicken. Bring back to room temperature before continuing. 2....

View full recipe at SpringPad

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