Name: Awadhi Murgh Tikka Salad
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Boneless Chicken, cut into bite-sized cubes; 3 tbsp Strained Yogurt, for marinade; 1 tbsp Tandoori Masala; 1 tbsp Cooking Oil, for pan roasting; 2 tbsp Almonds, slivered and toasted; ½ cup Pomegranate Seeds; 1 Onion, cut into rings; 2 tbsp Mint Chutney; 1 tsp Chaat Masala

2 hr 35 mintotal

35 min hands-on2 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes marination time.

Method

In a bowl, mix the chicken cubes with hung curd and tandoori masala. Let it marinate in the refrigerator for at least 2 hours.
2 hr
Heat cooking oil in a pan or grill. Cook the marinated chicken cubes for 10-12 minutes, turning occasionally until they are fully cooked and have charred, smoky edges.
10–12 min
Transfer the hot chicken tikka pieces to a large salad bowl and let them cool down slightly for 5 minutes.
5 min
Add the onion rings, toasted slivered almonds, and fresh pomegranate seeds to the chicken.
Drizzle the spicy, tangy mint chutney over the top and sprinkle with chaat masala. Toss gently and serve immediately.

How to tell it's done

Meaty, smoky, and tender chicken chunks contrasting brilliantly with crunchy almonds and juicy pomegranate pops.

Getting it right

Tip

Toasting the almonds brings out an incredible nutty flavor that complements the smoky chicken perfectly.

What to serve it with

A regal salad that works flawlessly as a heavy starter for dinner parties or paired with Roomali Roti.

Common mistakes

The chicken dries out on the pan.: Hung curd protects it only so far. Cook the cubes over decent heat for the char and take them off while the centre is still just yielding — ten to twelve minutes is an outside limit, not a target.

Storing and reheating

Marinated raw chicken keeps a day in the fridge and freezes for two months. Cooked tikka keeps two days. Build the salad fresh; pomegranate and onion sitting under chutney turn watery overnight.

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