The Firecracker

Name: The Firecracker
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 6 tbsp Greek yoghurt; ½ tsp salt; ½ tsp chilli powder; 2 tsp cumin powder; ½ tsp garam masala; ½ inch piece root ginger, peeled and grated; 1 clove garlic, crushed; ½ a lemon, juice only; 2 (140g) chicken breast fillets, skinned; 50ml light olive oil; 40ml lemon juice; 2 tbsp water; to taste Salt; 2 cloves garlic, peeled and crushed; 1 to 2 scotch bonnet chilli, seeds removed and chopped; One large pinch sugar; 1 naan bread; 100g cucumber, finely sliced; 1 large plum tomato, deseeded and finely sliced; 2 tbsp finely chopped red onion or shallot; 3 tbsp fresh pomegranate seeds; 30g coconut shavings or flakes, fresh or dried; 30g chilli cashews; 2 handfuls Romaine lettuce; 1 handful baby salad leaves; 1 long red chilli, deseeded, and finely sliced for garnish (optional)

Over a year ago 4,282 views

Cook: 20 mins

Serves: 2

Indian Main Course

Ingredients

6 tbsp Greek yoghurt
½ tsp salt
½ tsp chilli powder
2 tsp cumin powder
½ tsp garam masala
½ inch piece root ginger, peeled and grated
1 clove garlic, crushed
½ a lemon, juice only
2 (140g) chicken breast fillets, skinned
50ml light olive oil
40ml lemon juice
2 tbsp water
to taste Salt
2 cloves garlic, peeled and crushed
1 to 2 scotch bonnet chilli, seeds removed and chopped
One large pinch sugar
1 naan bread
100g cucumber, finely sliced
1 large plum tomato, deseeded and finely sliced
2 tbsp finely chopped red onion or shallot
3 tbsp fresh pomegranate seeds
30g coconut shavings or flakes, fresh or dried
30g chilli cashews
2 handfuls Romaine lettuce
1 handful baby salad leaves
1 long red chilli, deseeded, and finely sliced for garnish (optional)

Accompaniment

Description

An exciting Asian salad that makes a fantastic and healthy main course

Method

1
1. Marinate the chicken: Mix together the ingredients for the tikka paste. Add the chicken, coat well, cover and leave to marinate in the fridge for at least 30 mins or overnight if time allows.

2. Meanwhile, make the dressing: place all the ingredients in a bowl and blend into a fine paste with a fork. Season to taste. Set aside.

3. When ready to cook, heat a griddle pan, add the naan and cook on both sides until the naan is crisp, about 2 minutes each side. Slice and then cut on the diagonal to make diamond shapes.

4. Add the chicken to the griddle and cook undisturbed for 3 minutes. Turn the heat down to medium and cook for another 4 minutes. Turn the chicken over and cook for a further 5-6 minutes or until cooked all the way through (pierce the thickest part with the tip of a knife and press the juices coming out should be clear). Slice the chicken and cool slightly.

5. Place all the remaining salad ingredients in a large bowl, add half the dressing and toss well to mix. Divide between two large plates, scatter over the naan and place the chicken on top and finally garnish with the sliced chilli. Serve with the remaining dressing for dunking the pieces of toasted naan (delicious!).