How to make Chicken Tikka Salad

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless Chicken (हड्डी रहित चिकन), Tomato Juice (टमाटर /टोमाटो जूस)

Cuisine : Fusion

Course : Salads

Chicken Tikka Salad

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Chicken Tikka Salad Recipe Card

Chicken Tikka Salad

Prep Time : 4-5 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Tikka Salad Recipe

  • Boneless Chicken cut into small pieces 500 grams

  • Tomato Juice 4 tablespoons

  • Red chilli paste 1 1/2 teaspoons

  • Ginger-garlic paste 2 teaspoons

  • Almonds blanched and peeled 1 tablespoon

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Juice of ½ lemon

  • Oil for grilling

  • Spring onion bulb 1

  • Fresh basil leaves 6-7

  • Fresh mint leaves 15-20

  • Iceberg lettuce leaves 4-5

  • Lollo rosso lettuce leaves 6-7

  • For Dressing

  • Tomato juice 1/3 cup

  • Mustard paste 2 teaspoons

  • Balsamic vinegar 1 teaspoon

  • Salt to taste

  • Olive oil 1 tablespoon

  • Crushed black peppercorns to taste


Step 1

Take yogurt in a bowl. Add red chilli paste and ginger-garlic paste.

Step 2

Toast almonds till lightly browned.

Step 3

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.

Step 4

Transfer toasted almonds in another bowl and cool to room temperature.

Step 5

Heat some oil in a non-stick grill pan. Place marinated chicken pieces on it and grill till the chicken is fully cooked.

Step 6

To make salad, diagonally slice spring onion bulb and place in a bowl. Roughly chop basil leaves and add alongwith mint leaves. Tear Iceberg and lollo rosso lettuce leaves and add.

Step 7

To make dressing, take tomato juice in a bowl. Add mustard paste, Balsamic vinegar, salt, olive oil and crushed peppercorns and mix well.

Step 8

Remove chicken tikka from heat and cut further into smaller pieces.

Step 9

Add dressing and some of the chicken pieces to the salad and toss well.

Step 10

Transfer the salad on a serving plate, garnish with remaining chicken pieces and toasted almonds and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.