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Ingredients:
Boneless chicken 1/2 kg
Thick yogurt 4 tbsp
Red chilli paste 1-1/2 tsp
Ginger-garlic paste 2 tsp
Almonds (blanched and roasted) few
Salt to taste
Garam masala powder 1/2 tsp
Lemon juice of 1/2 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
Olive oil 1 tbsp
Crushed black peppercorns to taste
Method:
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. Heat 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, olive 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.