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Roast butter chicken salad

This recipe is all about taking the flavours of butter chicken and turning them into a salad. It's incredibly simple – and you can use chicken thigh or breast. Add 5 minutes roasting time for the chicken thigh.

Roast butter chicken salad

Roast butter chicken salad Credit: Kitti Gould

  • serves

    2

  • prep

    5 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

2

people

preparation

5

minutes

cooking

15

minutes

difficulty

Easy

level

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cooking • 
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Ingredients

  • ½ cup Greek yoghurt
  • 1 ½ tbsp tandoori paste
  • 1 ½ tsp garam masala
  • 2 chicken breasts, skin on
  • ⅓ cup (50 g) roasted cashews, chopped
Katchumber salad
  • 1 red onion, thinly sliced
  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 Lebanese cucumber, sliced into rounds
  • 2 truss tomatoes, halved
  • 2 green chillies, thinly sliced
  • 1 bunch coriander, sprigs
Marinating time: 30 minutes
Resting time: 5 minutes

Instructions

  1. Preheat the oven to 230˚C fan-forced. Combine 1 tbsp yoghurt, 1 tbsp tandoori paste, and 1 tsp garam masala in a bowl then toss the chicken in the mixture set aside for at least 30 minutes (chill if marinating for longer).
  2. Place the chicken on a baking dish with lined baking paper. Bake for 13-15 minutes, or until the chicken is slightly charred and just cooked through. Rest, covered with foil, for 5 minutes.
  3. Meanwhile for the salad, in a medium bowl combine the onion, lemon juice, extra virgin olive oil, 1 tsp salt, the remaining ½ tsp garam masala and toss to combine. Allow to pickle for a few minutes then add the cucumber, tomato, half the chilli and coriander.
  4. Slice the chicken. Combine the remaining yoghurt and 2 tsp tandoori paste in a small bowl, mixing with a spoon to create a swirl effect. Spread across serving plates. Top with the salad, the chicken and drizzle over a little of the resting juices. Scatter with cashews and remaining chilli to serve.

Photography by Kitti Gould.


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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Ready-Made to Homemade

Ready-Made to Homemade

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 5 September 2024 7:40pm
By Warren Mendes
Source: SBS



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