Chicken Tikka Salad Bowl

Chicken tikka

• 200 g Yogurt
• 2 cloves Garlic
• 15 g Ginger root
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 ½ tsp Sweet paprika
• 350 g Chicken thighs
• 1 tbsp Ghee

Salad and dressing

• 1 head Butterhead lettuce
• 1 medium Cucumber
• 2 medium Tomato
• 1 small Red onion
• 1 medium Lemon
• 15 g Fresh coriander

1. In a mixing bowl, stir together the yogurt, garlic, ginger, ground cumin, ground coriander and sweet paprika. Add the chicken thighs and turn to coat well. Set aside to marinate while you prepare the salad.
2. Separate the butterhead lettuce leaves, then tear into bite-sized pieces. Slice the cucumber, chop the tomatoes, and thinly slice the red onion. Put everything into a large bowl and toss lightly.
3. Finely chop most of the fresh coriander, reserving a little to finish. Zest the lemon, then squeeze the juice. In a small bowl, mix a few spoonfuls of the yogurt marinade with the lemon zest, lemon juice and chopped coriander to make a pourable dressing.
4. Heat a grill to medium-high and brush the grates with the ghee. Lift the chicken from the marinade, letting excess drip back into the bowl, then grill for 5 to 7 minutes per side until lightly charred and cooked through. Rest for 3 minutes, then slice.
5. Divide the salad between two bowls and top with the sliced chicken. Spoon over the coriander yoghurt dressing and scatter over the reserved coriander. Serve with extra lemon wedges if you like.

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