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Chicken Tikka Salad

Chicken Tikka Salad

I love salads and it makes me sad that such a fantastic cuisine does not have more varieties of salads. This is one of those dishes — it is a salad I have built around chicken tikka, is easy to make, and you can add or take away any salad vegetables you like. The dressing is delicious and creamy, reminiscent of Caesar salad dressing in consistency but lighter and fresher. If you make the dressing in advance, it will thicken as it sits so loosen with a little water or oil and re–season to taste. The end result is delicious and satisfying without being complicated.

Adapted from "Anjum's New Indian" by Anjum Anand.

Ingredients

For the marinade:

  • 1/3 cup Greek yogurt
  • Salt, to taste
  • ½–1 teaspoon pure red chile powder or paprika, for color
  • 1 teaspoon ground cumin
  • ½-inch piece of fresh ginger, peeled and pounded into a paste
  • 2 cloves of garlic, peeled and pounded into a paste
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon chaat masala
  • 1 ½ teaspoon lemon juice, or to taste
  • 2 good pinches of dry fenugreek leaves, crushed in your hand
  • 3/4 teaspoon garam masala
  • ½ teaspoon white wine vinegar
  • 2 boneless chicken breasts, skinned, pricked with a fork and slashed across the thicker part on the top surface
  • 1 tablespoon melted butter or vegetable oil
  • 6 ounces mixed salad leaves
  • Small handful of fresh mint leaves
  • About 20 pistachios, skinned if possible
  • 8–10 cherry tomatoes, halved or quartered
  • Small handful of thin green beans, blanched for 2 minutes

For the lemon and pistachio dressing:

  • 1–1 ½ tablespoon lemon juice
  • 1 very small clove of garlic, peeled
  • 2 tablespoon pistachios, skinned if possible
  • 2 ½ tablespoons vegetable oil
  • Salt, to taste
  • ½ teaspoon freshly ground black pepper small pinch of sugar

Directions

For the marinade:

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.

Preheat the broiler. Place a broiler rack on the highest shelf, as close to the grill as possible. Once hot, place the chicken on it and grill for 12 minutes, turning half-way through the cooking time. Baste with butter 2 minutes before the cooking time is up.

For the dressing:

Meanwhile, prepare the dressing. Using a blender, make a paste of all the ingredients with 2 tablespoons of water. Taste and adjust the seasoning.

To serve, toss the salad ingredients in the dressing, pile on a plate, slice the chicken at an angle and place on top.


Recipe Summary

  • ¼ cup plain yogurt
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground coriander
  • 1 pound skinless, boneless chicken breast - cut into 1-inch strips
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 green chile peppers, minced
  • 2 Roma tomatoes, diced
  • ½ cup tomato paste
  • ¼ cup water
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ cup heavy whipping cream
  • ½ teaspoon salt, or to taste
  • ½ bunch cilantro for garnish

Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.

Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.

Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.

Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.


  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets, halved horizontally
  • 1 tbs tikka curry paste
  • 1 tbs olive oil
  • 60g pkt Coles Australian Baby Spinach
  • 1 spring onion, thinly sliced
  • 1 carrot, peeled, cut into ribbons
  • 1 Lebanese cucumber, peeled into ribbons
  • 400g can chickpeas, rinsed, drained
  • 1/4 cup (70g) Greek-style yoghurt
  • 1 tbs mango chutney
  • 1/4 tsp ground turmeric

STEP 1

Combine chicken, curry paste and oil in a medium glass or ceramic dish.

STEP 2

Heat a barbecue grill or chargrill on medium. Cook the chicken for 5 mins each side or until browned and cooked through. Transfer the chicken to a plate. Cover with foil and set aside for 2 mins to rest. Thickly slice.

STEP 3

Meanwhile, combine the spinach, spring onion, carrot, cucumber and chickpeas in a large bowl. Combine the yoghurt, chutney, turmeric and 2 tbs warm water in a small bowl. Season. Drizzle salad with half the yoghurt mixture and gently toss to combine.

STEP 4

Divide salad mixture among serving plates and top with chicken. Drizzle with remaining yoghurt mixture and sprinkle with coriander. Season to serve.


Chicken Tikka Salad

Project Description

For 6 people you need

I use 9 skinless chicken breasts, each sliced horizontally into 3 flat slices

When catering for a crowd I bulk up the salad by adding celery, cubed pineapple and more cucumber, and using pasta as a base, then, you can use 1 breast per person

100ml canola oil f frying

For the marinade

30ml tikka curry paste (Woolworths or Pataks)

For the dressing

100ml good quality mayonnaise (you can replace this with yoghurt)

1 small red chilli deseeded and cut finely

A handful of fresh coriander chopped

To serve

Cos or any other crisp lettuce

¼ English cucumber cut into 5mm thick ‘matchsticks’

1 egg per person, boiled to desired taste

Any of the following work well:

Celery cut into ribbons or 1cm slices

If you want to add a carbohydrate component use savoury rice at room temperature, quinoa or cooked pasta: penne or farfalle (bow-tie) work well.

To prepare

Mix all the marinade ingredients, setting aside 50ml for the dressing.

Add the sliced chicken breast, mix it well to ensure that every piece is coated, cover and refrigerate until required. You can do this step a day ahead.

To oven bake:

Heat oven to 180°C. Remove the breasts from the marinade, retaining a good layer of marinade on the chicken, and lay them on a baking tray (foil covered if you want to save on washing up!) and bake for 15 minutes. Allow them to cool to room temperature.

To pan fry:



Heat an oiled frying or grill pan. Fry the breasts for 2 minutes on the first side and 1 minute on the second size. If you get grill marks it is great, but don’t be tempted to overcook the chicken in favour of the brown marks! Allow them to cool to room temperature.

For the dressing

Mix all the ingredients. If I’m cooking for a large crowd I will scrape the remaining marinade into a bowl and microwave it for at least a minute and allow it to cool and add it to the dressing. (The reason for cooking the used marinade is to ensure that any chicken juices that have leached into the marinade are cooked, thus destroying any nasty microorganisms that may be lurking there!). You may want to add more yoghurt or mayo to adjust the flavour.

How to boil eggs for soft yolks and firm white:

Eggs must be at room temperature. Use Extra Large Eggs

Bring a pan of lightly salted water to the boil.

Carefully, using a slotted spoon, lower the eggs into the boiling water.

Set the timer for 4 minutes. After 4 minutes turn off the heat and allow the eggs to stand in the water for a further minute.

Drain the warm water off and swirl the eggs in the empty pan to crack the shells.

Cover eggs with cold water and let then stand until you need them. This can be done hours ahead of time. When you need the eggs carefully remove the shells. I find doing this with the eggs submerged in the cold water the easiest. (Leave the shells in the water, once done, toss the water & shells into any snail infested area of your garden…… suicide for snails!)

To assemble the salad

Slice whole Cos lettuce into wedges, drizzle with olive oil and a few drops of lemon juice.

Slice the chicken or keep pieces whole and arrange on a platter

Sprinkle over the cucumber and any other salad greens that you may have selected, finishing with coriander leaves.

Serve the dressing in a separate bowl.

If I serve savoury rice or quinoa I dish spoonfuls in the ‘bowl’ of the lettuce leaf before adding the chicken.

If I serve it with pasta I add the pasta to the cooked chicken strips and the dressing and toss it all together. Add celery, cucumber and pineapple at this stage.


Lentils, spinach, raw veggies… a healthy salad with a chicken tikka twist!

If you’re not someone who normally dives face-first into a bowl of salad, then this chicken tikka salad recipe is one that is bound to convert you. It’s full of healthy ingredients but, after one bite, the taste makes you forget everything else… If you enjoy the heat, make sure to check out some of the other spicy dishes we love.

Fizzing with warm, Indian spices and chilli-infused pulses, yet freshened by crisp, raw veggies. Finally, the tangy dressing is the pièce de résistance that creates harmony between it all. Moreover, as lentils are high in protein & fibre, it keeps you feeling fuller for longer.

The recipe is taken from Jamie Oliver’s 15 Minute Meals cookbook and, although I would say it takes a little longer than he claims, there’s nothing complex going on here. After you’ve done it once, I reckon you could bash it out in just half an hour. That’s quick meal prep for the whole week! Not sure? Try it and prove me wrong!


Combine 2 tblsps of the yoghurt, 1 tblsp of the juice and paste in a large bowl. Add chicken. Toss to coat. Set aside to marinate while preparing the salad.

Cut cucumber in half lengthways. Cut each half into thin slices. Place in a large bowl with tomatoes, salad leaves and mint.

Heat oil in a large, non-stick frying pan over a medium heat. Add the chicken. Cook for about 4 minutes on each side, or until cooked.

Add chicken to salad. Toss well. Season with salt and pepper.

Combine remaining yoghurt and juice in a small jug. Stir in the chutney.

To serve, divide bread among serving plates. Top with chicken salad. Drizzle with yoghurt mixture.


Ingredients

Serves 2, and takes about 15 mins

For the salad:

  • 2 chicken breasts, sliced
  • 2 tsp tikka paste
  • Splash of olive or vegetable oil
  • 6 chestnut mushrooms, quartered
  • 4 spring onions, chopped
  • 1 red chilli, chopped
  • 1 heaped tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ 400g tin green lentils in water, drained
  • A splodge of tomato purée
  • A splash of red wine vinegar
  • A handful of fresh coriander, chopped
  • Enough baby spinach to cover two plates
  • A liberal crumbling of feta cheese for each plate

For the sauce:

  • Juice of ½ lemon
  • 3 tbsp natural yoghurt
  • 1 heaped tsp mango chutney
  • 1 tsp turmeric

Throw the chicken into a frying pan over a medium heat with the oil and tikka paste. Stir to combine and cook for 2–3 mins.

Add the onion and chilli and fry for another couple of minutes.

Throw all of the other ingredients (minus the sauce, spinach, and feta) into the pan and stir to combine. Cook for 4–5 minutes.

While that’s going on, stir the sauce ingredients together in a bowl.

Once the chicken is cooked through, serve on a bed of spinach. Pour the sauce over the top and finish off your masterpiece by crumbling feta over everything.


How to make chicken malai tikka

Easiest thing in the world! Mix all the marinade ingredients + chicken, thread the chicken on skewers and grill away.

1. Prep all the ingredients

  • cut the chicken into bite-sized pieces
  • grate the cheddar cheese
  • mince the green chillies
  • make the papaya paste
  • make the ginger-garlic paste

Note: If you are in a hurry, you can cut back on the prep by using bottled ginger, garlic and papaya pastes.

2. Mix the marinade ingredients with a spoon and put the chicken pieces in it.

  • Keep in the refrigerator for 2 hours or more (marination time). If using chicken breasts, you need a longer marination time, preferably overnight in the refrigerator. The reason is that breast meat tends to dry out and become tough at high temps especially when you're cooking it on a grill. So it's best to give it a longer marination time for soft tikkas. Thigh meat doesn't have this problem, so you're good to go with it with less marination time.

3. Thread the chicken onto wooden or metal skewers.

  • If using wooden skewers, soak them first in water for a couple hours. You can do this at the same time as you put the chicken in the fridge to marinate.
  • If cooking in an oven, line a baking dish with aluminum foil and place the skewers on it.

4. Grill or bake the skewers.

  • Grilling - fire up the grill and place the skewers on it. Baste with oil or butter at regular intervals. Turn over and repeat. The kababs should be cooked through and slightly charred on the surface.
  • Baking - Place the baking dish in a preheated oven (400 F) and bake for 25 minutes. Turn over the skewers and bake for another 25 minutes.

5. Brush the cooked skewers with some extra oil or butter and serve hot with lemon wedges and green chutney.

How to make green chutney

Tip - This is optional, but you can throw a little yogurt in the blender for a thicker cilantro-mint-yogurt chutney.


Chicken tikka salad – Recipe

This high- protein dish is easy to assemble at work or at home. It makes a great packed lunch, and if you’re not on a diet just double the quantities.

Ingredients
100g/3½oz ready-prepared, cooked chicken tikka, sliced
50g/1¾oz tinned brown or green lentils, drained and rinsed
50g/1¾oz cucumber, thinly sliced
2 spring onions, thinly sliced
handful fresh coriander, roughly chopped (optional)
1 tbsp ready-made tzatziki

Method
Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki.

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Chicken tikka with green bean salad

Looking for the perfect Summer salad that the kids will adore? Then look no further than our chicken tikka with a green bean salad! Inspired by the flavours of India, the tender chicken skewers pair perfectly with our seasonal green bean and potato salad, dressed in a gently spiced mustard dressing.

Ingredients

Method

Ingredients

  • 800g skinless chicken breasts, diced or pre-made chicken skewers
  • ½ cup Greek yoghurt
  • ¼ cup Indian curry paste, of your choice
  • 500g new potatoes
  • 300g green beans, trimmed
  • 1 cup frozen peas
  • 1tsp dijon mustard
  • 2tsp Pams honey, warmed
  • 1tsp curry powder
  • Juice of 1 lemon
  • 1tsp mustard seeds (optional)
  • Pams Olive oil
  • 2 Tbsp freshly chopped mint
  • 2 Tbsp freshly chopped parsley
  • ¼ red onion, thinly sliced
  • Lemon wedges, to serve

TIP: Amplify the textures in this recipe by serving with light and crispy pappadums for a deliciously crunchy surprise!