Ingredients
Scale
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 3 tablespoons plain yogurt
- 2 tablespoons vegetable oil
- 2 teaspoons garam masala
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lemon
For the Mint-Yogurt Dressing:
- 1 cup plain Greek yogurt
- ½ cup fresh mint leaves, roughly chopped
- ¼ cup fresh cilantro, roughly chopped
- 1 clove garlic, minced
- Juice of 1 lemon
- ½ teaspoon ground cumin
- Salt and pepper to taste
- 2-3 tablespoons water (to thin, if needed)
For the Salad Bowls:
- 6 cups mixed greens or romaine lettuce, chopped
- 1 large cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced
- Fresh cilantro and mint for garnish
- Lemon wedges for serving
Instructions
- In a large bowl, combine the yogurt, vegetable oil, all the spices, garlic, ginger, lemon juice, and salt. Mix until you have a thick paste.
- Add the chicken cubes to the marinade and toss until every piece is well coated. Let it sit for 10 minutes while you prep the other components—even this short marination makes a difference.
- For the dressing, combine the Greek yogurt, mint, cilantro, garlic, lemon juice, cumin, salt, and pepper in a blender or food processor. Blend until smooth and bright green. Add water a tablespoon at a time until you reach a pourable consistency. Taste and adjust seasoning.
- Heat a large skillet or grill pan over medium-high heat. Once it’s hot, add the marinated chicken in a single layer—work in batches if needed to avoid crowding.
- Cook the chicken for 4-5 minutes without moving it, allowing a nice char to develop on the bottom. Flip the pieces and cook for another 4-5 minutes until the chicken is cooked through and has charred edges. The internal temperature should reach 165°F.
- While the chicken cooks, prepare your bowls. Divide the mixed greens among four serving bowls.
- Top each bowl with cucumber, cherry tomatoes, and red onion, arranging them however you like.
- Add the hot chicken tikka to each bowl, distributing it evenly.
- Drizzle generously with the mint-yogurt dressing. Garnish with extra fresh cilantro and mint leaves.
- Serve immediately with lemon wedges on the side for an extra hit of brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
