Ingredients:118

  • Boneless chicken ½kg
  • Thick yogurt 4 tbsp
  • Red chilli paste 1-½ tsp
  • Ginger-garlic paste 2 tsp
  • Almonds (blanched and roasted) few
  • Salt to taste
  • Garam masala powder ½ tsp
  • Lemon juice of ½ lemon
  • Oil for grilling
  • Spring onion bulb (sliced) 1
  • Fresh basil leaves 6-7
  • Fresh mint leaves 15-20
  • Iceberg leaves 4-5
  • Lettuce leaves few

For Dressing:

  • Tomato juice 1/3 cup
  • Mustard paste 2 tsp
  • Balsamic vinegar 1 tsp
  • Salt to taste
  • Hilal Cooking Oil 1 tbsp
  • Crushed black peppercorns to taste

Method:7

Take yogurt in a bowl. Add red chilli paste and ginger-garlic paste. Add salt, garam masala powder and lemon juice to the yogurt and mix well. Add chicken pieces and mix well. Set aside to marinate for 4 hours. Hilal Cooking Oil. Place marinated chicken pieces and grill till the chicken is fully cooked. To make salad, mix spring onions with chopped basil leaves and mint leaves. Tear Iceberg and lettuce leaves and add. To make dressing, take tomato juice in a bowl. Add mustard paste, Balsamic vinegar, salt, Hilal Cooking Oil and crushed peppercorns and mix well. Remove chicken tikka from heat and cut further into smaller pieces. Add dressing and some of the chicken pieces to the salad and toss well. Transfer the salad on a serving plate, garnish with remaining chicken pieces and toasted almonds and serve immediately.